Chicken Mughlai Recipe

   

                      Chicken Mughlai curry is very popular especially in North India. This type of recipes are rich in highly spicy and full of flavors. You can replace chicken by paneer as well. Do give a try to this delicious and mouth-watering recipe.

Ingredients :

Chicken - 1 kg
Cashewnuts - 10 nos
Shallots - 10 nos
Poppy seeds/Kasa Kasa - 1tsp
Ginger garlic paste - 2 tblsp
Red chilli powder - 2tblsp
Turmeric powder - 2 tsp
Pepper powder - 1 tsp
Coriander powder - 1tsp
Salt - to taste
Kasuri methi leaves - 1 tsp
Coriander leaves - 1 spring
Butter/Ghee/Oil - 3 tblsp

Method :

• Firstly, grind cashewnuts, shallots and poppy seeds into a fine paste and keep it aside.
• Take chicken in a large bowl and marinate it with turmeric powder, red chilli powder & salt. 
• Allow it to marinate for about 15 minutes.
• Now in a large kadai, pour more oil (atleast 100ml) and add the marinated chicken.
• Fry the chicken till it is half cooked, drain the chicken pieces and remove them aside on a plate.
• In the same oil, add the grounded cashewnut paste and cook till raw smell goes off. 
• Add red chilli powder, turmeric powder, pepper powder, coriander powder and ginger garlic paste.
• Cook it till the oil separates. If needed, add salt as per your taste.
• Now add the half cooked chicken, cover & cook till the chicken is well cooked. 
• Once the chicken is cooked, remove the lid and garnish the gravy with kasuri methi leaves and coriander leaves.
• Serve hot with variety rice.

Step by step pics :

                                                      Take cashnewnuts in blender

                                                          Poppy seeds/kasa kasa

                                                                    Shallots

                                                         Grind them into fine paste

                          Take chicken in a bowl and add chilli powder, turmeric powder and salt

                                          Mix them well and marinate to about 15 mins

                                          Take butter in kadai and add marinated chicken

                                                           Half cook the chicken

                                                      Done. Remove and set aside

                                            In the remaining oil add the grounded paste

                                                         Add extra water and mix well

                                                             Add the spice powders

                                                           Cook till the oil separates

                                                           Add the marinated chicken

                                                                 Cover and cook

                                                             Open the lid and done

                                      Garnish with kasuri methi leaves and coriander leaves

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Simple Egg Roast

Ingredients :

Eggs - 7
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1tsp
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 spring
Salt - to taste

Method :

• Boil eggs, peel the eggs and cut it into half.
• Heat oil in a pan, add mustard seeds, curry leaves and allow to crackle.
• Add red chilli powder, turmeric powder, pepper powder, coriander powder, fennel powder, salt and fry for 30 seconds on low heat. 
• Blend well all the spice powders and add boiled egg to the masala. 
• Let it coat well with the masala and toast for 2-3 minutes.  
• Off the flame and serve hot. 

Step by step pics : 

                                                                      Boil eggs

                                                               

                                                                 Cut it into half

                                                                     Heat oil

                                                  Add mustard seeds and curry leaves

                               Add spices turmeric, red chilli, fennel, pepper, coriander, salt

                                                                     Mix well

                                                                  Add boiled eggs

                                                                   Toss well

                                                                     Done

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Coconut Sweet Vadai

Ingredients :

Coconut - 1 cup
Jaggery - 1/2 cup
Sooji - 1/2 cup

Method :

• Mix grated coconut, grated jaggery and sooji.
• Form a stiff dough and if it is too watery, you can add rice flour to it.
• Make balls of dough and flatten it like small circle.
• Heat oil in a pan and you need not deep fry it, use less oil.
• Once the oil is hot, keep the flame on low and gently drop the vadai.
• When it turns golden brown gently turn it to another side and fry.
• As both the sides are brown, now you can remove them from oil.
• Serve. 

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Vendakkai Poriyal / Bhindi Fry

Ingredients :

Vendakkai / Bhindi / Okra - 250 grams
Mustard seeds - 1 tsp
Curry leaves - 1 spring
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tblsp
Coriander powder - 1 tblsp
Salt - to taste
Coconut oil - 3 tblsp

Method :

• Wash and dry vendakkai and cut them into round pieces.
• Heat oil in a pan, add mustard seeds and curry leaves & stir for a while.
• Add in the chopped vendakkai and stir for a minute.
• Make sure that the stickiness goes off and season with salt to taste.
• Cover and cook on low flame, stirring occasionally.
• Now add the spice powders, red chilli powder, turmeric powder and coriander powder.
• Mix everything well and fry it till vendakkai turns crispy.
• Serve with rice.

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Carrot Thoran

Ingredients :

Carrot - 3 (grated)
Coconut - 1/2 cup
Red chilli powder - 1/2 tblsp
Turmeric powder - 1 pinch
Garlic - 1 pod
Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 spring
Salt - to taste
Coconut oil - 2 tsp

Method :

• Grind together the grated coconut, red chilli powder, turmeric powder, cumin seeds, garlic and keep aside.
• Heat oil in kadai and splutter mustard seeds and curry leaves, stir it. 
• Now add the grated carrot to it and saute for a minute.
• Add salt to taste and cover & cook for 5-6 minutes on low flame.
• Sprinkle some water and allow to cook.
• To make sure that the bottom is not getting burned, stir occasionally.
• Once the carrot is cooked, add the grounded mixture and stir it for a minute.
• Serve hot with rice. It goes well with paruppu sadam.

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Agar Agar Sabja Pudding

Ingredients :

Agar agar / china grass - 10 grams
Sabja - 2 tblsp
Sugar - 1/2 cup
Milk - 1/2 litre
Vanilla essence - 1 tsp
Water - 1/2 cup

Method :

• Soak sabja in a bowl with milk for about 10 mins and keep aside.
• In about 1/2 cup of water, soak china grass and keep aside.
• After 10 mins heat china grass till it is melted.
• Take a saucepan, add milk & sugar and keep it on stove, bring to boil.
• Now off the stove and pour the china grass into milk mixture. 
• Additionally, add soaked sabja and vanilla essence and mix well.
• Pour to a mould and refrigerate for at least 6 hours or more.
• Unmould the pudding and cut into pieces and serve cold. 

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Agar Agar Sabja Pudding

Ingredients :

Agar agar / china grass - 10 grams
Sabja - 2 tblsp
Sugar - 1/2 cup
Milk - 1/2 litre
Vanilla essence - 1 tsp
Water - 1/2 cup

Method :

• Soak sabja in a bowl with milk for about 10 mins and keep aside.
• In about 1/2 cup of water, soak china grass and keep aside.
• After 10 mins heat china grass till it is melted.
• Take a saucepan, add milk & sugar and keep it on stove, bring to boil.
• Now off the stove and pour the china grass into milk mixture. 
• Additionally, add soaked sabja and vanilla essence and mix well.
• Pour to a mould and refrigerate for at least 6 hours or more.
• Unmould the pudding and cut into pieces and serve cold. 

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Tomato Rice / Thakkali Sadam

Ingredients :

Basmati Rice - 2 cup cooked
Onion -2 sliced
Tomatoes - 4
Ginger Garlic Paste - 2 tblsp
Cinnamon - 2
Cardamom - 4
Clove - 2
Bay Leave - 1
Cumin seeds - 1/2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Coriander Leaves - 1 spring
Salt - to taste
Ghee or oil - 2 tblsp

Method :

• In a large kadai heat ghee, saute cinnamon, cloves, cardamom, cumin seeds and bay leaves.
• When they crackle, add sliced onions and saute them till it turns golden. 
• Now add ginger garlic paste and fry for few seconds.
• Now add tomatoes and saute until tomatoes turn soft and mushy.
• Add red chilli powder, turmeric, garam masala and salt to taste.
• Saute and cook for a minute as the raw smell goes off. 
• When the masala leaves the sides of the pan, pour a half cup of water and stir it well.
• Taste it and add more salt if needed.
• Add the cooked rice and mix gently to absorb all the masala.
• Finally, add coriander leaves and serve hot with raita and papad.

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Cauliflower Fry Recipe

Ingredients :

Cauliflower - 1 (medium size)
Cornflour - 2 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1tsp
Garam Masala Powder - 1tsp
Salt - to taste

Method :

• Firstly, cut the cauliflower into small pieces.
• Boil some water in a pan and add the cauliflower pieces into it and off the flame.
• Allow the pieces to be covered for a while and then drain out the water completely. 
• Now take the cauliflower pieces in a dry bowl and add cornflour, red chilli powder, pepper, turmeric, garam masala, salt and mix well.
• Mix all the ingredients well, so that the spices coats well with the cauliflower. 
• Allow the mixture to rest for 30 mins.
• Heat oil in a pan and add the masala coated cauliflower one by one carefully. 
• Keep the flame on medium and fry till it turns golden brown and crispy. 
• Serve hot.

Note :

• Make sure that the cauliflowers are cleaned properly, as it contains insects and worms.
• Also, the cauliflower should be water free completely so that it can be fried properly. 
• You can also add rice flour to the mixing.

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Vegetable Fried Rice

Ingredients :

Basmati Rice - 1 cup cooked
Onion - 1 chopped
Ginger - 1 chopped
Garlic - 5 to 6 pods chopped
Green Chilli -  chopped
Carrot - 1 chopped
Cabbage - 1/2 chopped
Corn - 1
Bell Pepper - 1 chopped
Pepper powder - 1tsp
Soy Sauce - to taste
Coriander leaves - 1 spring
Salt - to taste

Method :

• Cook basmati rice and set aside to cool down completely.
• Heat oil in a pan and add in onion, garlic, ginger and green chillies and stir well.
• Next put in all the chopped veggies and fry till cooked.
• Add in soy sauce, pepper powder and salt to taste.
• Mix them well and add a little vinegar.
• At last add the cooked rice and fry the rice for a minute.
• Garnish veg fried rice with fresh coriander leaves. 

Notes :

• You can also use leftover rice to prepare this type of fried rice. 
• You can add other vegetables of your choice, as it tastes great when prepared with a variety of vegetables. 

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Tomato Chutney

Ingredients :

Tomato - 1 large
Shallots - 15 nos
Red Chilli Powder - 1 tsb
Coriander Powder - 1 tsb
Hing - 1 pinch
Mustard seeds - 1/4 tsp
Curry Leaves - 1 spring
Salt - to taste

Method :

• Heat a pan with oil and roast onions to deep golden brown.
• Add red chilli powder, coriander powder, hing and salt. Saute for a minute. 
• Remove them to a plate and set aside to cool down completely.
• Next add tomato to the same pan and saute until soft and mushy.
• Remove to the plate and allow to cool.
• Grind both of them to a smooth paste by adding water. 
• Heat oil in the pan, add mustard seeds and curry leaves.
• Add the grounded mixture to the tempering and mix well.
• Allow to boil a little and switch of the flame. 
• Serve hot with idlies and dosai.  

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Rice Pakoda

Ingredients :

Leftover rice - 1 cup
Kadalai Maavu - 1/4 cup
Cornflour - 3 tblsp
Onion - 1 chopped
Green Chilli - 1 chopped
Ginger - 1 inch chopped
Red Chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander Leaves - 2 spring chopped
Curry leaves - 1 spring
Oil - for frying
Salt - to taste

Method :

• Take a large mixing bowl and add 1 cup of leftover rice, preferably the previous day rice. 
• Mash the rice gently to form a smooth paste. 
• Now add in onion, green chilli, ginger, red chilli powder and cumin powder.
• Also add kadalai maavu, cornflour and salt. 
• Mix well making sure are the spices are combined well.
• Need not add water to the mixture since the moisture in the rice and onion is sufficient.
• Drop in hot oil, giving a shape of your choice to pakoda. 
• Immediately minimize the flame to medium heat and stir occasionally. 
• Fry till cooked and serve hot with tomato sauce.  

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Marunthu Karutha Curry

                 This kuzhambu is mainly for post delivery women. New mom will have acidity problems, this marunthu kuzhambu has amazing healing quality. Omam helps to fight against acidity and garlic helps to produce more mother milk.

Ingredients:

Fish (i used parai meen) - 1/2 kg
Coconut - 1 cup
Omam - 3 tblsp
Sukku powder - 1 tblsp
Cumin Seeds - 1 tblsp
Mustard - 1 tsp
Fenugreek Seeds - 1 tsp
Pepper - 1 tblsp
Garlic - 10 nos
Turmeric Powder - 1 tsp
Dry Red Chillies - 10 nos
Curry Leaves - 1 spring
Coriander Seeds - 3 tblsp
Kayam - 1/2 tsp
Coconut Oil - 2 tblsp
Tamarind Puree - 1/2 cup

Method : 

• In a pan, pour coconut oil and roast coconut, coriander seeds, dry red chillies and curry leaves.
• When the coconut colour changes add the other ingredients, mustard seeds, sukku powder, cumin seeds, fenugreek seeds, pepper, garlic, turmeric powder and kayam.
• Roast till it turns dark brown. Then you can add omam at last.
• Let them cool down completely and grind it to a fine paste.
• In a clay pot, pour the grounded masala along with tamarind puree and salt to taste. Allow to boil.
• Add in the fish pieces and cook till the fish turns soft.
• Once the kuzhambu gets thicken, add same coconut oil and turn off the flame. 
• Serve it with steamed rice. 

Note :

• If you are a vegetarian, you can add veggie like drumstick, brinjal and even garlic alone instead of fish. 
• You can use any fish of your choice like paal sura meen, mutti meen, paarai meen and therachi meen. These fishes helps to increase milk during breast feeding. 

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Cherupayar Thoran - Green Gram Thoran Recipe

Ingredients :

Green gram (cherupayar) - 1 cup
Coconut - 1 cup
Garlic - 2 pods
Red chilli powder - 1 tblsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/4 tblsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 spring

Method :

• Boil green gram (cherupayar) with water and salt in a pressure cooker for 3 to 4 whistle.
• Grind coconut, red chilli powder, turmeric powder, garlic and cumin seeds.
• Heat oil in a kadai, add mustard seeds, curry leaves and immediately add green gram and stir it well.
• Add in ground masala and season with some salt to taste.
• Keep the flame low for 2 mins and turn off the flame.
• Serve cherupayar thoran hot with steamed rice.

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Ellu Podi Recipe - Sesame Seed Powder Recipe

Ingredients:

Sesame Seeds(ellu) - 1 cup

Dry red chillies - 6 to 8 nos
Salt - to taste

Method:

• In a pan roast dry red chillies, if you are using non-stick pan you need not add oil and can dry roast all these ingredients.
• Remove them and set aside. 
• In the same pan, add sesame seeds and roast it and set aside.
• Let both the items cool down completely. 
• Now take it in a blender and add salt to taste. 
• Grind it to a rough texture and then store it in a dry air tight container.
• Serve it with dosa, idils and rice. 

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Poosanikai Theeyal Recipe - Pumpkin Theeyal Recipe

Ingredients :

Pumpkin (poosanikai) - 1 cup
Shallots - 10 nos
Coconut - 1 cup
Mustard Seeds - 1/2 tsp
Coriander Seeds - 3 tblsp
Red Chilli - 5 to 6 nos
Pepper - 1 tblsp
Curry leaves - 2 spring
Coconut oil - 2 tblsp
Salt - to taste

Method :

• In a pan, pour coconut oil and roast fresh coconut, dry red chillies, shallots, coriander seeds, pepper and curry leaves.
• Roast them till it turns into golden brown and allow to cool down.
• Now grind the ingredients to a fine paste by adding water with tamarind and salt.
• Pour oil in a kadai, add coconut oil and splutter mustard seeds, fenugreek seeds, shallots and curry leaves.
• Once it turns golden brown colour, add the ground masala and stir well. 
• Now add in the pumpkin pieces which is cut into small cubes.
• Let it boil well and the raw smell goes off.
• Serve with steamed rice. 

Note :

• You can also prepare this type of theeyal by adding drumstick or brinjal or elephant yam or valakkai as well.
• If you don't have coriander seeds, you can replace it with coriander powder also. 

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Aloo Paratha

Ingredients:

Potatoes - 3
Onion - 1 chopped
coriander leaves - 1/2 cup chopped
curry leaves - 1 spring chopped
red chilli - 1tblsp
turmeric powder - 1/2 tsp
salt - to taste

For Dough:

Wheat Flour - 1 cup
Water - as needed
Salt - to taste

Method:

• Boil the potatoes and mash them well.
• Pour oil into a pan and add chopped onions, curry leaves and coriander leaves.
• Now add the mashed potatoes and mix them. 
• Add red chilli powder, turmeric powder and coriander leaves.
• Put wheat flour in a bowl and mix water gradually to form a soft dough.
• Let the dough rest for about 30 mins.
• Make small balls of the dough and put the potato filling in the center. 
• Seal the dough and roll them with a rolling pin to form a round paratha.
• Roll slowly so that the filling doesn't come out.
• Heat the pan and roast the paratha on both the sides with spoon of oil.
• Serve paratha with raita or pickle. 

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Cornflour Halwa Recipe

Delicious cornflour halwa made easy under 30 mins. You just need basic ingredients to make this halwa.

Ingredients:

Cornflour - 1 cup
Sugar - 2 cups
Water - 2 cups
Ghee - 100 ml
Cashew nuts - 3 tblsp
Yellow food colour - a pinch

Method:

• Mix cornflour, 2 tsp ghee and water in a bowl.
• In a kadai, take water and sugar and melt it and cook till it reaches 1 string consistency.
• Then add in the cornflour mix and keep mixing till it gets thick.
• Now add in ghee little by little and keep mixing till the halwa gets thick and leave the sides of the kadai.
• Add in food colour and mix well.
• Pour the halwa in to a greased plate and sprinkle with chopped cashews.
• Let the halwa cool down and cut into pieces.
• Serve.

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