Ingredients: • 1 – surmai fish • 1.5 cup – fresh Coconut • 2 tbsp – coriander • 6 Cloves – Garlic • 2 inch piece – Ginger • 4 – medium Green chillies • A few – peppercorns • 3 tbsp – Vinegar • 1/2 tsp – Turmeric powder • 1 – medium Onion • 3 tbsp – raw Rice Method: Wash the raw rice and grind it along with grated coconut, coriander Grind ginger, green chillies, garlic and pepper corn into a paste In a vessel, heat oil and add sliced onions and saute Add the ground masala, turmeric powder and fry for sometime Add the thick juice and

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Ingredients: • 1 – surmai fish • 1.5 cup – fresh Coconut • 2 tbsp – coriander • 6 Cloves – Garlic • 2 inch piece – Ginger • 4 – medium Green chillies • A few – peppercorns • 3 tbsp – Vinegar • 1/2 tsp – Turmeric powder • 1 – medium Onion • 3 tbsp – raw Rice Method: Wash the raw rice and grind it along with grated coconut, coriander Grind ginger, green chillies, garlic and pepper corn into a paste In a vessel, heat oil and add sliced onions and saute Add the ground masala, turmeric powder and fry for sometime Add the thick juice and

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Ingredients: • 1/2 kg – fish • 2 tbsp – oil • 1/2 tsp – mustard • 2 sprigs – Curry leaves • 1 – Onion • 2.5 cm – Ginger • 7 Cloves – Garlic • 2 tbsp chilly powder • 2 tsp – coriander powder • 1/2 tsp – Turmeric powder • 2 pinches – Fenugreek • 4 pieces – Tamarind (kudampuly) soaked in water • 1 cup – water • 1/2 tsp – Coconut oil • salt Method: Cut and clean the fish. Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes. Add in

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Ingredients: • 1/2 kg – fish • 2 tbsp – oil • 1/2 tsp – mustard • 2 sprigs – Curry leaves • 1 – Onion • 2.5 cm – Ginger • 7 Cloves – Garlic • 2 tbsp chilly powder • 2 tsp – coriander powder • 1/2 tsp – Turmeric powder • 2 pinches – Fenugreek • 4 pieces – Tamarind (kudampuly) soaked in water • 1 cup – water • 1/2 tsp – Coconut oil • salt Method: Cut and clean the fish. Heat oil in a frying pan and splutter mustard and add curry leaves, chopped onion, ginger and garlic and fry for 2-3 minutes. Add in

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Ingredients: • 20 gm – Chicken minced • 2 tbsp – Corn flour • 250 ml – stalk • 2 tbsp – Lemon juice • 1 Egg • 2 tbsp – coriander sauce • Salt • Pepper Method: Heat stalk in a wok. Add all ingredients except corn flour, egg and lemon juice. Check seasoning. Mix corn flour with water into a paste and add to boiling soup. When soup thickens add lemon juice and beaten egg through sieve. Serve hot. You can buy readymade coriander sauce or blend 100 gm. coriander with 5 gm ginger, 5 green chillies, 5 gm celery, 5-10 spring onions, 5-10 ml lemon juice and 5

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Ingredients: • 20 gm – Chicken minced • 2 tbsp – Corn flour • 250 ml – stalk • 2 tbsp – Lemon juice • 1 Egg • 2 tbsp – coriander sauce • Salt • Pepper Method: Heat stalk in a wok. Add all ingredients except corn flour, egg and lemon juice. Check seasoning. Mix corn flour with water into a paste and add to boiling soup. When soup thickens add lemon juice and beaten egg through sieve. Serve hot. You can buy readymade coriander sauce or blend 100 gm. coriander with 5 gm ginger, 5 green chillies, 5 gm celery, 5-10 spring onions, 5-10 ml lemon juice and 5

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Ingredients: • 1 – whole Chicken • 1 inch – Raw papaya • 1 – whole pod Garlic • 4 – red dry seeded chillies • 3 – peppercorns • 1/2 inch – Cinnamon • 1/2 tsp – roasted Cumin seeds • 1/2 tsp – Turmeric powder • 1/2 cup – Yoghurt • Salt • 2 tsp – oil • 1/2 cup – hot water Method: Mix all the ingredients, except chicken. Apply the marinade over the chicken (and inside) and refrigerate overnight. Next day, heat oil in a kadai and saute the chicken until it turns brown. Place the chicken in a serving dish and pour 1/2 cup water on

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Ingredients: • 1 – whole Chicken • 1 inch – Raw papaya • 1 – whole pod Garlic • 4 – red dry seeded chillies • 3 – peppercorns • 1/2 inch – Cinnamon • 1/2 tsp – roasted Cumin seeds • 1/2 tsp – Turmeric powder • 1/2 cup – Yoghurt • Salt • 2 tsp – oil • 1/2 cup – hot water Method: Mix all the ingredients, except chicken. Apply the marinade over the chicken (and inside) and refrigerate overnight. Next day, heat oil in a kadai and saute the chicken until it turns brown. Place the chicken in a serving dish and pour 1/2 cup water on

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Ingredients: • 1 kg – fresh Spinach • 1 packet – frozen puff pastry, thawed • 250 g – Cottage cheese • 2 Onions • 2 tbsps – oil • 1 tsp – ground Nutmeg • salt and pepper • beaten Egg to glaze Method: Roll out the pastry thinly to a rectangle and cut into 10 cm squares. Fit the metal chopping blade and roughly chop the onions. Heat the oil in a large pan, add the onion and fry until soft. Add the spinach and cook for 5 minutes. Transfer the spinach mixture to the processor bow and process for 10 seconds, and then stir in the cheese, nutmeg,

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Ingredients: • 1 kg – fresh Spinach • 1 packet – frozen puff pastry, thawed • 250 g – Cottage cheese • 2 Onions • 2 tbsps – oil • 1 tsp – ground Nutmeg • salt and pepper • beaten Egg to glaze Method: Roll out the pastry thinly to a rectangle and cut into 10 cm squares. Fit the metal chopping blade and roughly chop the onions. Heat the oil in a large pan, add the onion and fry until soft. Add the spinach and cook for 5 minutes. Transfer the spinach mixture to the processor bow and process for 10 seconds, and then stir in the cheese, nutmeg,

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Ingredients: • 1 lb – king fish • For marinating: • 1 bunch – Mint leaves • 1.5 bunch – Coriander leaves • 2 – medium Onions (chopped) • 1 tsp – ginger-garlic paste • 1/4 cup – Tamarind pulp • 2 tbsp – white Vinegar • 1 tsp – Garam Masala • 1/4 tsp – Cinnamon powder • 1/4 tsp – Cardamom powder • 1/4 tsp – Turmeric powder • 1 tsp – black pepper powder • 4 – Green chillies (slit lengthwise) • 2 tbsp – water • 1 tbsp – oil Method: Wash fish thoroughly and cut into 2 inch pieces. In a blender, add all the ingredients

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Ingredients: • 1 lb – king fish • For marinating: • 1 bunch – Mint leaves • 1.5 bunch – Coriander leaves • 2 – medium Onions (chopped) • 1 tsp – ginger-garlic paste • 1/4 cup – Tamarind pulp • 2 tbsp – white Vinegar • 1 tsp – Garam Masala • 1/4 tsp – Cinnamon powder • 1/4 tsp – Cardamom powder • 1/4 tsp – Turmeric powder • 1 tsp – black pepper powder • 4 – Green chillies (slit lengthwise) • 2 tbsp – water • 1 tbsp – oil Method: Wash fish thoroughly and cut into 2 inch pieces. In a blender, add all the ingredients

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Ingredients: • 1 – Onion • 1 Clove – Garlic • Add to this: • 2 tsp – ground coriander • 1 tsp – ground Turmeric • 1/2 tsp – ground Ginger • 1/2 tsp – ground chillies • 1/2 tsp – ground Cumin seeds • 1 cup – thin Coconut Milk • 6 – hard boiled Egg • 2 tbsp – thick Coconut Milk • 1 cup – grated Coconut • 1 tbsp – Lemon juice Method: Hard boil the eggs, remove the shell and cut the eggs into halves. Mix ground coriander, turmeric, ginger, chillies and cumin seeds Heat a pan with oil and saute chopped onion and a

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Ingredients: • 1 – Onion • 1 Clove – Garlic • Add to this: • 2 tsp – ground coriander • 1 tsp – ground Turmeric • 1/2 tsp – ground Ginger • 1/2 tsp – ground chillies • 1/2 tsp – ground Cumin seeds • 1 cup – thin Coconut Milk • 6 – hard boiled Egg • 2 tbsp – thick Coconut Milk • 1 cup – grated Coconut • 1 tbsp – Lemon juice Method: Hard boil the eggs, remove the shell and cut the eggs into halves. Mix ground coriander, turmeric, ginger, chillies and cumin seeds Heat a pan with oil and saute chopped onion and a

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Ingredients: • 1lb Chicken (bite-sized pieces) • 2 Onion (thinly sliced) • 2 – 4 Green chillies • 2 – 3 tbsp – Oil • For the marinade: • 1/2 tbsp – Red Chilli powder • 3 tbsp – White Vinegar • 2 tbsp – Soy sauce • 1 tbsp – Ginger-garlic paste • 1 tsp – Black pepper • 1/4 tsp – Turmeric powder • Salt as require Method: Marinate chicken in the mentioned marinade for about 30 minutes. Saute onions and green chillies in a skillet for about 5 minutes. Add chicken along with the remaining marinade and saute until the gravy is thick and the chicken is done

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Ingredients: • 1lb Chicken (bite-sized pieces) • 2 Onion (thinly sliced) • 2 – 4 Green chillies • 2 – 3 tbsp – Oil • For the marinade: • 1/2 tbsp – Red Chilli powder • 3 tbsp – White Vinegar • 2 tbsp – Soy sauce • 1 tbsp – Ginger-garlic paste • 1 tsp – Black pepper • 1/4 tsp – Turmeric powder • Salt as require Method: Marinate chicken in the mentioned marinade for about 30 minutes. Saute onions and green chillies in a skillet for about 5 minutes. Add chicken along with the remaining marinade and saute until the gravy is thick and the chicken is done

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Ingredients: • 1/2 kg – Crab • 1/2 cup – grated Coconut • 1 – Green chilli • 1 – Tomato (small) • 1 tsp – aniseed • 1 tsp – chilli-coriander powder • Ginger – 1 inch • 5 – Garlic • salt to taste Method: Heat oil in a pan, fry the crab until it turns red. Grind coconut, green chilli, tomato, aniseed, ginger, garlic, chilli-coriander powder, salt and pour into the pan. Close the lid, fry for few minutes and continue until the gravy thickens. Recipe courtesy of S P Nithya

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Ingredients: • 1/2 kg – Crab • 1/2 cup – grated Coconut • 1 – Green chilli • 1 – Tomato (small) • 1 tsp – aniseed • 1 tsp – chilli-coriander powder • Ginger – 1 inch • 5 – Garlic • salt to taste Method: Heat oil in a pan, fry the crab until it turns red. Grind coconut, green chilli, tomato, aniseed, ginger, garlic, chilli-coriander powder, salt and pour into the pan. Close the lid, fry for few minutes and continue until the gravy thickens. Recipe courtesy of S P Nithya

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Ingredients: • 1.5 cups of boneless and skinless Chicken breasts, cut in 1.75 inch cubes • 4 tbsp vegetable oil • 2 stalks of lemongrass, chopped (inner white stalk and bulb only) • 1 red onion, finely chopped • 2 tsp garlic, minced • 2 tbsp Rice Vinegar diluted in 2 tbsp water • 1/2 cup – Thai stir-fry sauce • 1 large jalapeno, chopped and de-seeded • 5 small green chillies, finely chopped • 1 tbsp Oyster sauce • Salt and pepper to taste Method: In a medium bowl, coat the chicken pieces with 2 tbsp of oil, salt and pepper. Stir fry until browned. Remove from heat. Add 2

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Ingredients: • 1.5 cups of boneless and skinless Chicken breasts, cut in 1.75 inch cubes • 4 tbsp vegetable oil • 2 stalks of lemongrass, chopped (inner white stalk and bulb only) • 1 red onion, finely chopped • 2 tsp garlic, minced • 2 tbsp Rice Vinegar diluted in 2 tbsp water • 1/2 cup – Thai stir-fry sauce • 1 large jalapeno, chopped and de-seeded • 5 small green chillies, finely chopped • 1 tbsp Oyster sauce • Salt and pepper to taste Method: In a medium bowl, coat the chicken pieces with 2 tbsp of oil, salt and pepper. Stir fry until browned. Remove from heat. Add 2

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Ingredients: • 2 lb – ground Beef • 2 tbsp – Ginger paste • 2 tbsp – Garlic paste • Salt to taste • 1 – Lemon • 2 tbsp – yogurt • 2 tbsp – ground red pepper • 1 tbsp – chilli powder • 3 – Green chillies • 1 – bunch of Cilantro Method: Pour the oil into the pan and turn heat on high. Add the ginger and garlic paste. Keep stirring until it turns a little brown. Add in the ground beef and let it cook until all meat is brown. Add in the salt, ground red pepper and chilli powder. Keep mixing it until some

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Ingredients: • 2 lb – ground Beef • 2 tbsp – Ginger paste • 2 tbsp – Garlic paste • Salt to taste • 1 – Lemon • 2 tbsp – yogurt • 2 tbsp – ground red pepper • 1 tbsp – chilli powder • 3 – Green chillies • 1 – bunch of Cilantro Method: Pour the oil into the pan and turn heat on high. Add the ginger and garlic paste. Keep stirring until it turns a little brown. Add in the ground beef and let it cook until all meat is brown. Add in the salt, ground red pepper and chilli powder. Keep mixing it until some

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Ingredients: • 4 – Chicken Drumsticks • 30 ml – Vegetable oil • 5 gms – Muscavado Sugar (brown Sugar) • 30 ml – Cider Vinegar • 20 ml – Rum • 10 gms – Pepper powder • 2 gms – Nutmeg powder • 10 gms – Cinnamon powder • Salt to taste • 50 gms – Chopped onions, fried brown • 30 gms – Naga or scotch bonnet chili, 2-3 diced • 5 leaves – Fresh Thyme • 20 gms – Garlic, fried Method: Make diagonal cut marks on chicken pieces. In a round bottomed bowl add all the ingredients except chicken. Whisk lightly. Add chicken pieces and marinate for

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Ingredients: • 4 – Chicken Drumsticks • 30 ml – Vegetable oil • 5 gms – Muscavado Sugar (brown Sugar) • 30 ml – Cider Vinegar • 20 ml – Rum • 10 gms – Pepper powder • 2 gms – Nutmeg powder • 10 gms – Cinnamon powder • Salt to taste • 50 gms – Chopped onions, fried brown • 30 gms – Naga or scotch bonnet chili, 2-3 diced • 5 leaves – Fresh Thyme • 20 gms – Garlic, fried Method: Make diagonal cut marks on chicken pieces. In a round bottomed bowl add all the ingredients except chicken. Whisk lightly. Add chicken pieces and marinate for

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Ingredients: • 1 cup – packed Brown sugar • 1/2 cup – Peanut Butter • 1/4 cup – butter, softened • 1/4 cup – Molasses • 1 – Egg • 2 cups – all-purpose flour • 2 tsp – baking soda • 1/2 tsp – ground Ginger • 1/2 tsp – ground Cloves • 1/2 tsp – salt • 1/3 cup – granulated Sugar for decoration Method: Preheat oven to 375 degrees F (190 degrees C). Mix together the brown sugar, peanut butter, butter, molasses and egg in a large bowl. In a medium bowl, sift together the flour, baking soda, ginger, cloves and salt. Add the dry ingredients to the

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Ingredients: • 1 cup – packed Brown sugar • 1/2 cup – Peanut Butter • 1/4 cup – butter, softened • 1/4 cup – Molasses • 1 – Egg • 2 cups – all-purpose flour • 2 tsp – baking soda • 1/2 tsp – ground Ginger • 1/2 tsp – ground Cloves • 1/2 tsp – salt • 1/3 cup – granulated Sugar for decoration Method: Preheat oven to 375 degrees F (190 degrees C). Mix together the brown sugar, peanut butter, butter, molasses and egg in a large bowl. In a medium bowl, sift together the flour, baking soda, ginger, cloves and salt. Add the dry ingredients to the

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Ingredients: • Mutton – 2 kg • Basmati Rice – 1 kg • Onions-500 g • Garlic – 50 g • Ginger – 50 g • Green chillies – 100 g • Coriander powder – 3 tsp • Turmeric powder – 1 tsp • Red Chilli powder – 1/2 tsp • Tomato – 300 g • Poppy Seeds – 2 tsp • Fresh Coconut – 1/2 cup • Coriander leaves – 1 small bunch • Mint leaves – 1 small bunch • Curd – 1 cup • Lime juice – 4 tbsp • Ghee – 5 tbsp • Oil to cook • Cashew nuts – 50 g • Raisins – 50g

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Ingredients: • Mutton – 2 kg • Basmati Rice – 1 kg • Onions-500 g • Garlic – 50 g • Ginger – 50 g • Green chillies – 100 g • Coriander powder – 3 tsp • Turmeric powder – 1 tsp • Red Chilli powder – 1/2 tsp • Tomato – 300 g • Poppy Seeds – 2 tsp • Fresh Coconut – 1/2 cup • Coriander leaves – 1 small bunch • Mint leaves – 1 small bunch • Curd – 1 cup • Lime juice – 4 tbsp • Ghee – 5 tbsp • Oil to cook • Cashew nuts – 50 g • Raisins – 50g

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Ingredients: • 1 medium sized Chicken • 400 g – Spinach • 2 Tomatoes • 100 g – Cream • 12 flakes – Garlic • 2 large Onions • 1.5 inch long piece – Ginger • 1.5 cup – Ghee • 5 Green chillies • 2 tsps – garam masala, salt and chilli powder to taste Method: Grind the onion, ginger and garlic to a paste. Separately, also grind the spinach and green chillies to a paste. Heat the ghee and fry the onion paste till golden brown. Add the chicken, garam masala, salt, chilli powder, and fry to a golden colour. Then add the tomatoes and spinach. Cover tight and

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Ingredients: • 1 medium sized Chicken • 400 g – Spinach • 2 Tomatoes • 100 g – Cream • 12 flakes – Garlic • 2 large Onions • 1.5 inch long piece – Ginger • 1.5 cup – Ghee • 5 Green chillies • 2 tsps – garam masala, salt and chilli powder to taste Method: Grind the onion, ginger and garlic to a paste. Separately, also grind the spinach and green chillies to a paste. Heat the ghee and fry the onion paste till golden brown. Add the chicken, garam masala, salt, chilli powder, and fry to a golden colour. Then add the tomatoes and spinach. Cover tight and

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Ingredients: • For the crepes: • 100 g – flour • 2- eggs • 250 ml – Milk • 2 tsp – oil • pinch of salt • For filling: • 2 tbsp – Butter • 1 tbsp – sliced Spring onions • 1/2 tsp – dried Oregano • 2 tbsp – flour • 6 tbsp – cooked sweet Corn kernels • 2 tbsp – chopped Parsley • 1 tbsp – chopped Gherkins • 1 tbsp – Cream • 250 ml – Milk • 1/2 – sliced Onion • 1 – sliced Carrot • 1 tbsp – sliced Celery • few pepper Corns • 1/2 tsp – mustard powder • 1/2

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Ingredients: • For the crepes: • 100 g – flour • 2- eggs • 250 ml – Milk • 2 tsp – oil • pinch of salt • For filling: • 2 tbsp – Butter • 1 tbsp – sliced Spring onions • 1/2 tsp – dried Oregano • 2 tbsp – flour • 6 tbsp – cooked sweet Corn kernels • 2 tbsp – chopped Parsley • 1 tbsp – chopped Gherkins • 1 tbsp – Cream • 250 ml – Milk • 1/2 – sliced Onion • 1 – sliced Carrot • 1 tbsp – sliced Celery • few pepper Corns • 1/2 tsp – mustard powder • 1/2

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Ingredients: • lamb liver – 300gms (cut into 3/4 to1 inch cubes) • Onion – 2 (medium, cut into small pieces) • Green chillies – 2 (cut vertically into two) • Red Chilli powder – 1 tsp • Haldi – 1/8 tsp • Dhania powder – 1 tsp • Garam Masala – 1/2 tsp • Salt • Ginger Garlic paste – 2 tsp • Vinegar – 2 tsp • Oil – 3 tbsp • Chopped Coriander leaves – 1 tbsp • Paste of 1 tsp Khus Khus and 1 tbsp of grated Coconut • Cardamom – 2 • Cinnamon – 1 inch pieces – 2 • Cloves – 3 • Bay

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Ingredients: • lamb liver – 300gms (cut into 3/4 to1 inch cubes) • Onion – 2 (medium, cut into small pieces) • Green chillies – 2 (cut vertically into two) • Red Chilli powder – 1 tsp • Haldi – 1/8 tsp • Dhania powder – 1 tsp • Garam Masala – 1/2 tsp • Salt • Ginger Garlic paste – 2 tsp • Vinegar – 2 tsp • Oil – 3 tbsp • Chopped Coriander leaves – 1 tbsp • Paste of 1 tsp Khus Khus and 1 tbsp of grated Coconut • Cardamom – 2 • Cinnamon – 1 inch pieces – 2 • Cloves – 3 • Bay

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Ingredients: • 1 whole duck – with the skin • 2 or 3 pods of Garlic – chopped very finely • 1 tsp – chopped Ginger • 2 tsp – white pepper powder • Salt – to taste • 2 tsp – Lime juice • 2 tbsp – oil • 1 tbsp – Butter Method: Wash the duck well. In a big pan or pressure cooker heat the oil and then fry the duck together with the chopped ginger and garlic till it is light brown. Add the pepper powder, salt, lime juice and 2 or 3 cups of water and cook till the duck is tender. Transfer to a baking

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Ingredients: • 1 whole duck – with the skin • 2 or 3 pods of Garlic – chopped very finely • 1 tsp – chopped Ginger • 2 tsp – white pepper powder • Salt – to taste • 2 tsp – Lime juice • 2 tbsp – oil • 1 tbsp – Butter Method: Wash the duck well. In a big pan or pressure cooker heat the oil and then fry the duck together with the chopped ginger and garlic till it is light brown. Add the pepper powder, salt, lime juice and 2 or 3 cups of water and cook till the duck is tender. Transfer to a baking

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Ingredients: • Chicken – 1Kg (Skinless), cubed • Green chillies – 12 Nos • Oil – 3 Tbsp • Lemons – 2 Nos • Vinegar – 2 tsp • Pepper powder – 2 tsp • Salt- 1 tsp • Turmeric- 1 tsp • Garam Masala – 1 tsp • Ginger Garlic paste – 1 tsp • Curry leaves- 1 sprig • Pudina/Mint- 1 bunch • Coriander leaves- 1 bunch • Tomatoes – 3 (grind to puree) • Onions – 2 Method: Clean and wash chicken pieces and put in a pan Slit 6 green chillies length-wise and add to Chicken. Also add lemonjuice, pepper, salt and turmeric Cook the chicken until

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Ingredients: • Chicken – 1Kg (Skinless), cubed • Green chillies – 12 Nos • Oil – 3 Tbsp • Lemons – 2 Nos • Vinegar – 2 tsp • Pepper powder – 2 tsp • Salt- 1 tsp • Turmeric- 1 tsp • Garam Masala – 1 tsp • Ginger Garlic paste – 1 tsp • Curry leaves- 1 sprig • Pudina/Mint- 1 bunch • Coriander leaves- 1 bunch • Tomatoes – 3 (grind to puree) • Onions – 2 Method: Clean and wash chicken pieces and put in a pan Slit 6 green chillies length-wise and add to Chicken. Also add lemonjuice, pepper, salt and turmeric Cook the chicken until

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Ingredients: • Boneless Chicken – 2 lb • Onions – 2 • Green chillies – 2 • Ginger – Garlic paste – 2 tbsp • Chilli powder – 4 tsp • Turmeric powder – 2 tsp • Cinnamon powder – 1 tsp • Clove powder – 1 • Star anise – 1 • Cashews powdered – 1/2 cup • Tomatoes – 1 • Oil – 4 tbsp • Coriander – 1/2 bunch • Salt. Method: Take a vessel and add in the chicken, salt, ginger – garlic paste, turmeric, chilli powder, half of the cinnamon and clove powder, mix well and cook the chicken is until completely dry. Take another pan,

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Ingredients: • Boneless Chicken – 2 lb • Onions – 2 • Green chillies – 2 • Ginger – Garlic paste – 2 tbsp • Chilli powder – 4 tsp • Turmeric powder – 2 tsp • Cinnamon powder – 1 tsp • Clove powder – 1 • Star anise – 1 • Cashews powdered – 1/2 cup • Tomatoes – 1 • Oil – 4 tbsp • Coriander – 1/2 bunch • Salt. Method: Take a vessel and add in the chicken, salt, ginger – garlic paste, turmeric, chilli powder, half of the cinnamon and clove powder, mix well and cook the chicken is until completely dry. Take another pan,

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