Chicken in Coconut milk Gravy

chicken in coconut gravy

Preparation Time : 10 minutes
Cooking Time : 45 minutes

Ingredients:

• Chicken : 500 gm boneless, cut into medium pieces
• Mustard seeds : 1/2 tsp
• Cumin Seeds : 1/2 tsp
• Dry whole red chili : 2-3 broken
• Bay leaf :1 medium
• Cinnamon stick : 1"
• Onion : 1 cup finely chopped
• Curry leaves : 4-5
• Ginger paste : 1 & 1/2 tbsp
• Garlic paste : 4 cloves
• Green chili paste : 5-6
• Corriander powder : 1tsp
• Garam masala powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Coconut milk : 1 can / 400 ml
• Salt to taste
• Vegetable oil : 4-5 tbsp
• Cilantro leaves : 3 tbsp finely chopped

Procedure :

1) In a pan add oil and heat it. Temper it with mustard seeds,cumin seeds,dry whole
     red chili ,bay leaf and a cinnamon stick.
2) Add chopped onion, fry them 3-4 minutes in medium heat.
3) Now add curry leaves and fry it with onions for another 5 minutes in medium heat.
4) Add ginger paste,green chili paste,garlic paste and mix them well.Saute it for 2
     minutes.
5) Now add corriander powder .kashmiri red chili powder,garam masala powder and
    salt.Mix them well.Fry them for 5 minutes in medium heat.
6) Add coconut milk ,mix it well with masala.Don't add water.let it cook for 4 minutes.
7) Now add chicken pieces .Saute gently.Cover and cook for 20 minutes in medium
    heat. If the gravy tends to stick in bottom of the pan add very little water.Cook till
    chicken is fully cooked.
8) Add chopped cilantro and check seasoning.Cook for 2-3 minutes and turn off the
    heat.

Serve hot with paratha ,naan or steam rice.

Mutton Korma

mutton korma

Preparation Time : 20 minutes
Marination Time : 1 hour or overnight
Cooking Time : 2 hours

Ingredients :

• Mutton : 4 lb
• Onion : 2 cups thinly sliced
• Potato : 1 medium cut into half (optional)
• Dry red chili : 2
• Bay leaf : 1 large
• Cardamom : 4-6 
• Cinnamon : 2"
• Cloves : 4-6
• Yogurt : 1/2 cup
• Garlic paste : 4-5 cloves
• Ginger paste : 2 tbsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1-2 tsp
• Salt to taste
• Mustard oil : 2 tbsp + 7-8 tbsp
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Coconut milk : 1/4 cup
• Cashew nut paste : 1/4 cup 
• Garam masala powder: 1 tsp

Procedure :

1) Marinate mutton with yogurt,garlic paste , ginger paste,turmeric
    powder,kashmiri red chili powder,salt and 2 tbsp mustard oil and
    keep it over night or you can keep it for an hour or 2 hour.
2) In a heavy bottom big pan or kadai heat remaining oil and fry potatoes
    till golden brown and keep aside.
3) In the same oil add bay leaf,cardamom,cinnamon,cloves ,dry red chili
    and fry it for few seconds.
4) Now add sliced onion and fry till and translucent.
5) Add marinated mutton ,cumin powder,corriander powder and cook for
    30-35 minutes till oil comes out from mutton and masala.
6) Add coconut milk and cashew nut paste and mix them well.Cook for
    another 15 minutes.
7) Now transfer the mutton and fried potatoes to a pressure cooker.Check
    the seasoning.
8) Add 1 cup or 1 and 1/2 cup of warm water and garam masala powder.
    Mix them well.
9) Close the lid and pressure cook the mutton till mutton becomes almost
    soft.Wait till pressure cooker releases steam naturally.

   Serve hot with Pulao or steam rice.

Doodh Potol

doodh potol

Preparation Time :10-15 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients :

• Potol /parwal : 14-15, cut into 4 pieces lengthwise.
• Coconut : 1 tsp powder / milk
• Posto / poppy seeds paste : 2 tbsp
• Green chillies : 2-3 chopped
• Tomato : 1 medium finely chopped
• Milk : 1 small cup
• Coriander powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Garam masala powder : 1/4 tsp
• Bay leaf : 1 medium
• Cardamom : 2 
• Cloves :2-3 
• Cinnamon : 1"
• Salt to taste
• Sugar : 1tbsp
• Vegetable oil : 4-5 tbsp

Procedure:

1) In a pan heat oil and add potol.Fry it lightly and keep aside.
2) In the same oil add bay leaf ,cardamom,cinnamon and cloves.Wait for
    30 seconds.
3) Add chopped tomato.Fry it for a minute.Now add cumin powder and
    coriander powder.
4) Add salt and sugar.Mix them well.
5) After few minutes add coconut paste and posto paste and cook for
   another few  more minutes.
6) Add milk instead of water and fried potol.Cover the pan with a lid
    and cook till gravy  becomes thick.
7) Now sprinkle garam masala powder and mix them well. Turn off the
    heat.

Serve hot with steam rice.

Egg Korma

egg korma

Preparation Time :20-25 minutes
Cooking Time : 20 -25 minutes

Ingredients :

• Boiled egg : 8
• Onion : 1 small finely chopped
• Tomato : 1 large 
• Green chilies : 2-3
• Ginger : 1" 
• Garlic : 4-5 cloves
• Coconut powder / Coconut milk : 1 tbsp
• Poppy seeds : 2 tbsp
• Cashew nuts : 8-10
• Raisins : 8-10
• Fenugreek seeds : 1/2 tsp
• Cinnamon stick : 1 "
• Cardamom : 3-4 
• Laung : 3-4 
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Vegetable oil : 5-6 tbsp
• Ghee : 1 tsp

Procedure : 

1) Boil eggs. Cool and peel shells. Now sprinkle little turmeric powder and
    salt over egg  mix them . And fry to a golden brown or just let them remain
    the way they are.
2) Make a paste of tomato, green chili, ginger and garlic.
3) And make another paste of cashew nuts,raisins and poppy seeds .
4) Put oil in a heavy bottom pan ,add fenu greek seeds. Wait till its colour
    changes to deep brown. Then remove the seeds from oil.
5) Now add cardamom, cinnamon and laung.
6) After few seconds add finely chopped onion and fry till transparent.
7) Then add tomato paste and add turmeric powder,cumin powder ,kashmiri
     red chili powder ,salt and sugar.Stir continuously so that masala does not
     burn . Fry them for 3-4 minutes in medium heat.
8) Now add coconut milk and poppy seeds paste and cook till oil comes out.
9) Add half cup of water and fried eggs.
10) Cover with lid and cook for 4-5 minutes in medium heat.
11) Sprinkle little ghee and turn off the heat.
       Serve hot with steam rice, naan, roti or paratha.

Promfret Curry

promfret curry

Ingredients :

• Promfret : 2 large cut into half
• Onion : 1 small paste
• Tomato : 1 medium finely chopped
• Garlic : 2-3 cloves grated
• Cumin seeds : 1tsp
• Bay leaf : 1 medium
• Green chilies : 3-4 chopped
• Kashmiri red chili powder : 1 tsp
• Ginger paste : 1tbsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Coconut milk :2 tbsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1 tsp
• Vegetable oil : 4-5 tbsp

Procedure :

1) Clean and wash promfret fish and marinate it with salt and turmeric
    powder.
2) Fry them and keep aside.
3) In a heavy bottom pan add oil ,heat it, then add cumin seeds ,bay leaf
    and dry red chili and wait for 30 seconds.
4) Now add onion paste. Fry it for 3-4 minutes.
5) Then add finely chopped tomatoes and grated garlic and fry them all
     -together for another 2 minutes.
6) Now add ginger paste, cumin powder, corriander powder, turmeric
    powder kashmiri red chili powder ,green chilies and salt. Mix them
    well and fry them till oil comes out from masala.
7) Add  1/2 cup of water, mix it. cover and cook till it comes to boil.
8) Add coconut milk and fried fish  and cover again and cook it in medium
    heat for 4-5 minutes.
9) Add sugar and garam masala powder mix them well . Cover it and cook
    for another 3 -4 minutes.
10 ) Turn off the heat.
      Serve hot wth steam rice.

Bengali Style Duck Curry

Ingredients:

•  Duck/ goose 1 kg. The colour of the skin of this bird should be pink and the fatty bits should look pale yellow under skin.
• Coconut milk: 1 can
• Whole garam Masala: 5 clove, 5 cardamoms, 1"cinnamon
• Bay leaves:  2-3
• Chopped onions: 1 cup
• Roasted Cumin seed powder: 1tsp
• Roasted Coriander powder/ paste: 1tsp
• Fenugreek seeds: ½ tsp
• Fennel seeds: 1tsp made into powder.
• Turmeric powder: 1tbsp
• Kashmiri chili powder: 1 tbsp or more if you really fancy hot food
• Ginger paste: 2tbsp
• Garlic paste: 1tbsp 
• Fresh green chili: 6-7
• Fresh green coriander/cilantro leaves to garnish
• vegetableoil/canola oil : 2-3 tbsp as coconut will release its oils along with the duck fat.
• lemon juice: 1-2 tbsp

Preparation:

1) Make duck into medium pieces with the bone and skin. Do not chop
    up in bite size pieces, otherwise softer meats of breast will become
    shredded before your drumstick pieces are even cooked.Fry the pieces
    in hot oil skin side down, brown them and take them off. You may need
    to fry them in batches.

2) In the same pot in medium low heat fry the fenugreek and fennel seeds
    whole garam masala and then after 30 seconds add onion and fry until
    transparent and soft.

3) Now add turmeric, chili powder, coriander, cumin powders,ginger paste,
    garlic paste and bit of salt so all the spices amalgamate. You may need to
    add little bit of water so that  spices do not burn or stick to the bottom.

4) Add the fried pieces of meat and fry more, increasing the heat little bit
    so the overall temperature of the curry does not drop sharply. Stir well,
    so all the prices coat  meat pieces. At this point duck will release moisture
    and fat. Do not let it sweat a lot, add bit of coconut milk if it gets dry,
    but not water. Then after 10 minutes of frying, add rest of the coconut
    milk and increase the heat so the gravy boils. When it reaches the boiling
    point, reduce to medium and cover with a tight lid, so no flavour can escape.

5) After 20 to 25 minutes, check the meat, if they are tender and the thickness
    of the gravy to make sure they do not dry or stick at the bottom of the pan.
    After getting desired consistency of the gravy, reduce the temperature
    further, and simmer with the lid on. Add salt if you need to. Before you
    take the flame off, add chopped coriander and green chillies.Then add
    lime juice for my taste.

    Serve it with hot steamed rice.

Duck Curry