Never like before – Chicken Keema YUMMY!!

userUpdated on August 9, 2023July 7, 20232 min read

Ingredients:

Minced Chicken – 500 grams
Onion – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Ginger-Garlic Paste – 2 teaspoons
Green Chilies – 2 (finely chopped)
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Oil – 2 tablespoons
Hung Curd – 1 cup
Salt – to taste
Fresh Coriander Leaves – a handful (chopped)
Water – 1/2 cup
Instructions:

Heat oil in a pan over medium heat, and add the cumin seeds. Wait for them to splutter.

Add the chopped onions to the pan and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell is gone.

Add the chopped tomatoes and green chilies to the pan, mix well, and cook until the tomatoes are soft.

Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.

Add the minced chicken to the pan and mix well. Cook until the chicken changes color.

Add the salt and water to the pan, curd, cover it, and let it cook for about 15-20 minutes, stirring occasionally.

Once the chicken is fully cooked, add the garam masala powder and mix well.

Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or your choice of bread.

Enjoy your Chicken Keema!

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Hai Hai! Karela and Pyaaz

userUpdated on August 9, 2023July 7, 20231 min read

This works amazingly all the time I have done it. Mix all the spices in the quantity mentioned below.

Peel, and Slit the karelas lengthwise as shown below. Apply light salt and keep them overnight to release bitter juices.

Preparation

1. Wash the karela lightly in the morning

2. Stuff it with light masala prepared by mixing the spices mentioned above. you can proportionate the quantity of spices based on quantity you are preparing.

3. Deep fry it to dark brown.

4. Peel off medium onions and cut them to a ‘+’ perpendicular half slit.

Stuff the slits with masala

5. Shallow fry onions on a slow to medium heat in 3 to 4 tbsp of oil for about 5 to 6 minutes each side. Flip only once

6. Add Deep fried karela and cook together for another 5 minutes.

and the final result

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Shahi Paneer – Classic Punjabi style

userUpdated on August 9, 2023July 7, 20231 min read

INGREDIENTS

Paneer	500 Gms	Shahi Jeera (roasted on Tawa)	1 tsp
Hung Curd	500 Gms	Salt	To Taste
Onion	2	Red Chilli Powder	1 Tbsp or as required
Tomatoes	5	Oil	3 Tbsp
Ginger Garlic Paste	2 Tbsp	Kasuri Methi	2 Tbsp
Fresh Cream	200 Gms/ML	Shahi Paneer masala OR Chicken Masala OR Kitchen King	1 Tbsp
Turmeric	1tsp

Step 1
Cut Paneer into desired size pieces and mix with curd, half quantity of ginger garlic paste, chosen dry masala, salt to taste and red chilli powder. Keep aside (in refrigerator if its summer) for 45 minutes.

Step 2
Add Oil in a heated pan and add turmeric, once aromatic add onion paste, remaining ginger garlic paste and fry till onions are just light brown. Add salt for this mixture only.

Step 3
Add tomato Paste and fry for 5 more minutes on high heat.

Step 4
Add marinated paneer mixture and cook on low heat for 10 minutes with stirring untill paneer is softened and all juices are mixed.

Step 5
Add Fresh cream and give it a quick mix. Mix kasuri methi and garnish with roasted Shahi Jeera.