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Top 5 dishes made from dahi, whisked,
1 . Spinach Chicken with Coconut Milk
Spinach Chicken with Coconut Milk
#win
#week9
#ebook
#jan
#w3
This is an innovative Chicken recipe.made my style..
Here I have used spinach puree in a different manner..
Hope you ll like it ..
Enjoy..
Ingredient
500 gm
chicken on bone, curry cut,
4 tbsp
mustard oil,
2 pc
dalchini,
4 pc
choti elaichi,
1 cup
sliced onion,
1.5 tsp
grated garlic,
1.5 tsp
grated ginger,
1 cup
chopped tomato 🍅,
as required
Salt to taste,
1/2 tsp
haldi powder,
2 tsp
dhania powder,
1 tsp
red chilli powder,
2 tbsp
dahi, whisked,
1 cup
palak puree,
1/2 cup
coconut milk,
1/2 tsp
garam masala powder,
Cooking instructions
* Step 1
For Palak Puree....a). 1 bunch palak, washed, leaves segregated, blanch them, keep it in the ice cold water.
* Step 2
B). Take a mixing jar, add blanched palak, 6 green chilli & 1/2 cup dhania patta, grind it to a fine puree. Keep aside. Use only 1 cup of puree.
* Step 3
Take a pan or wok, add 1 tbsp oil, heat it. Add chopped onion & green chilli, saute it until light brown. Add.5 tsp of ginger & garlic each, saute it for 2 minutes.
* Step 4
Add palak puree now, also add very lil salt, moderate the flame, stir fry it until a lil dry. Turn off the flame, keep aside.
* Step 5
Take another pan or wok, add oil, heat it. In goes dalchini & elaichi, saute it for 30 sec.
* Step 6
Add onion now, stir fry it until light brown.
* Step 7
In goes rest of the ginger garlic, saute it for a minute.
* Step 8
Add chicken now, stir fry it until light brown.
* Step 9
Add tomato & salt now, mix it well. Cook it covered on low flame for 5 minutes.
* Step 10
Open the lid, increase the flame, add haldi powder, dhania powder & red chilli powder, mix it well. Stir fry it for a minute.
* Step 11
Add dahi now, mix it well. Lower the flame, cover it with the lid, cook it until oil has oozed out.
* Step 12
Open the lid, add garam masala powder, mix it well. Increase the flame, add cooked palak puree, mix it well. Cook it for a minute.
* Step 13
Now add coconut milk, stir fry it until oil has surfaced.
* Step 14
Add 1 cup boiled water, mix it well. Give a boil. Lower the flame, cover it with the lid, cook it until chicken is almost cooked. Turn off the flame, open the lid after 10 minutes.
* Step 15
Take out in a serving bowl, garnish it with chopped dhania patta. Can be served along with Tandoori Roti, Naan or Lachcha Paratha..
Note: if there is a photo you can click to enlarge it
2 . Palak Methi Matar
Palak Methi Matar
#jan
#w3
#win
#week8
#ebook
#cookpadindia
#cookpadenglish
#simplecooking
This is an exotic recipe made with leafy greens & matar dana..
Hope you ll like it ..
Enjoy ..
Ingredient
1 cup
chopped methi patta,
1 cup
palak puree,
4 tbsp
oil,
whole spices
2 choti elaichi,1 small pc of dalchini, 2 laung
1 cup
chopped onion,
1.5 tsp
garlic paste,
1 tsp
ginger paste,
1/2 tsp
haldi powder,
1 tsp
red chilli powder,
1 tsp
dhania powder,
as required
Salt to taste,
2 tbsp
dahi whisked,
1 tbsp
fresh cream,
1/2 tsp
garam masala powder,
1 cup
matar dana,
Cooking instructions
* Step 1
For Palak Puree.a). Blanch 1 bunch of palak, transfer it to the ice cold water.
* Step 2
B). Take a grinder jar, add palak leaves, 1/2 cup dhania patta & 6 green chilli, grind it to a fine paste, keep it. Use only 1 cup of this. Wash methi, keep aside.
* Step 3
Take a pan, add 2 tbsp oil, heat it. Add 1/2 cup onion, stir fry it until light brown. Add ginger garlic paste, saute it until rawness is released. Add very lil water to avoid burning.
* Step 4
Now add methi & salt, stir fry it until a lil dry.
* Step 5
In goes palak puree, mix it well. Cook it until a lil thick. Turn off the flame, keep aside.
* Step 6
Take another pan, add rest of the oil, heat it. Add whole Garam Masala, saute it for a sec.
* Step 7
Add onion now, stir fry it until light brown.
* Step 8
In goes ginger garlic paste, saute it until rawness is released. Add very lil water to avoid burning.
* Step 9
In goes tomato & salt, cook it covered on low flame until tomato becomes mushy.
* Step 10
Open the lid, increase the flame, add haldi powder, dhania powder & red chilli powder, add very lil water to avoid burning, stir fry it until oil has surfaced.
* Step 11
Now add curd & fresh cream, mix it well. Cook it covered on low flame until oil has oozed out.
* Step 12
Open the lid, add garam masala powder, stir it.
* Step 13
Now add cooked palak methi in the masala, mix it well.
* Step 14
Meanwhile boil matar dana for 5 minutes, strain it. Add in the masala, mix it well.
* Step 15
Cook it until oil has oozed out. Add 1/2 cup water, mix it well. Give a boil.
* Step 16
Cover it with the lid, lower the flame, cook it for 5 minutes.
* Step 17
Turn off the flame, open the lid after 10 minutes.
* Step 18
Take out in a serving bowl. Can be had with Tandoori Roti, Naan or Lachcha Paratha...
Note: if there is a photo you can click to enlarge it
3 . Murg Malai Curry
Murg Malai Curry
#sc4
#week4
#curry
#cookpadindia
#simplecooking
Ingredient
500 gm
chicken on bone, curry cut,
4 tbsp
oil,
2 tbsp
butter,
1 tsp
garlic paste,
1/2 tsp
ginger paste,
Pinch
haldi,
to taste,
Salt
1 tsp
dhania powder,
1/2 tsp
garam masala powder
1/2 cup
dahi, whisked,
2 tbsp
fresh cream,
2 tbsp
coconut milk,
2 tbsp
kaju badam paste,
Pinch
kasoori methi crushed,
Cooking instructions
* Step 1
Firstly marinate the chicken with lil salt & haldi powder, mix it well, keep aside for 1/2 hour.
* Step 2
Grind onion & green chilli with lil water, make a fine paste.
* Step 3
Soak badam overnight, peel them. Soak kaju in boiling water for 1/2 hr. Grind them together with lil water, make a fine paste. Keep aside.
* Step 4
Take a wok, add 2 tbsp oil, heat it. Fry chicken pcs till light brown. Keep aside.
* Step 5
Now take rest of the oil & butter in the same wok, add tejpatta & dalchini, saute it for a sec.
* Step 6
Add onion paste now, stir fry it for a minute, in goes ginger garlic paste, saute it until rawness is released. Add lil water to avoid burning.
* Step 7
Lower the flame
* Step 8
Mix dahi with Kashmiri red chilli powder & dhania powder, add in the masala, mix it well. Lower the flame, cook it covered until oil has surfaced. Open the lid. Add chicken pcs now, give a stir. Add salt also.
* Step 9
Mix fresh cream & coconut milk, add in the masala, mix it well. Lower the flame, cover it again, cook it until oil has oozed out.
* Step 10
Open the lid, increase the flame, add garam masala powder, kasoori methi & kaju badam paste, mix it well. Stir fry it for a minute.
* Step 11
Add 1 cup boiled water, mix it. Give a boil. Lower the flame, cover it with the lid.
* Step 12
Cook it until gravy becomes saucy. Turn off the flame, open the lid after 10 minutes.
* Step 13
Take out in a serving bowl, garnish it with chopped dhania patta.
* Step 14
Can be served along with Tandoori Roti, Nan or Lachcha Paratha...
Note: if there is a photo you can click to enlarge it
4 . Mutton Korma.
Mutton Korma.
#thc
#thcweek12
#kormarecipe
#mutton
#cookpadindia
#simplecooking
This is one of my favourite recipes...I m always happy to cook this... Learned from my mother. This is very popular dish in North India ..
Ingredient
5 tbsp
mustard oil,
1/2 tsp
kali mirch sabit,
5
laung,
1 tsp
garlic paste,
1/2 tsp
ginger paste,
2 tbsp
onion paste,
to taste,
Salt
1 cup
dahi, whisked,
1 tsp
red chilli powder,
3 tsp
dhania powder,
2 tbsp
desi ghee,
1 tsp
garam masala powder,
Cooking instructions
* Step 1
Take a pressure cooker, add oil, heat it.
* Step 2
Add whole garam masala, saute it for a minute.
* Step 3
In goes onion, stir fry it until brown.
* Step 4
Now add mutton pcs, stir fry it for a minute. Lower the flame, cover it with the lid, cook it until light brown. Stir in between.
* Step 5
In goes ginger garlic paste, sprinkle some water, saute it till rawness is released.
* Step 6
Now add onion paste & salt, stir it for a minute. Cook it covered on low flame until golden brown. Stir in between.
* Step 7
Open the lid. Increase the flame.Mix dhania powder & red chilli powder with dahi, add in the masala, stir it for a minute.
* Step 8
Lower the flame, cover it again, cook it until oil has oozed out.
* Step 9
Open the lid, increase the flame, add garam masala powder & ghee, mix it well. Stir fry it for a minute.
* Step 10
Now add 3 cup boiled water, mix it well. Place the lid, give 4 whistles on high flame.
* Step 11
Lower the flame, cook it for 10 minutes.
* Step 12
Turn off the flame, allow it to depressurise naturally.
* Step 13
Take out in a serving bowl, garnish it with chopped dhania patta.
* Step 14
Korma gravy is a lil thin but not runny.
Note: if there is a photo you can click to enlarge it
5 . Aloo Gobhi Korma
Aloo Gobhi Korma
#cc2022
#week2
#lunchrecipe
#cookpadindia
#simplecooking
An innovative dish...a comforting recipe for winter season lunch... Can be served along with Roti ...
Ingredient
2 tbsp
oil
2 tbsp
butter,
1 pc
dalchini,
1 tsp
garlic paste,
1/2 tsp
ginger paste,
15
kaju,
1 tsp
white pepper powder,
1 tsp
dhania powder,
2 tbsp
dahi, whisked
to taste,
Salt
1/2 tsp
garam masala powder,
2 tbsp
fresh cream,
Cooking instructions
* Step 1
Take a pan, add 2 tbsp oil, add aloo & gobhi, stir fry it until light brown. Keep aside.
* Step 2
Now boil all the ingredients of gravy masala in 1 cup water until onion turns soft & changes colour. Cool it, grind it to a fine paste, keep aside.
* Step 3
Take a wok or deep bottom pan, add oil & butter, heat it. Add in elaichi & dalchini, saute it for a minute.
* Step 4
Add ginger garlic paste, also add very lil water to avoid burning, saute it until rawness is released.
* Step 5
Now add gravy paste, stir it, add very lil water, mix it well.
* Step 6
Cover it with the lid, lower the flame, cook it until oil has oozed out.
* Step 7
Open the lid, increase the flame, add in pepper powder & dhania powder, mix it well.
* Step 8
Add dahi & salt, mix it well. Lower the flame, cover it again, cook it until oil has surfaced.
* Step 9
Open the lid, add garam masala powder & fresh cream, mix it well.
* Step 10
Cover it again, cook it until oil has oozed out. Open the lid, increase the flame, add aloo & gobhi, stir fry it for a minute.
* Step 11
Add 1.5 cup boiled water, mix it well.
* Step 12
Transfer it into a pressure cooker, place the lid, give 3 whistles on high flame.
* Step 13
Turn off the flame, allow it to depressurise naturally.
* Step 14
Take out in a serving bowl, garnish it with a dhania leaf.
* Step 15
Can be served along with Roti or Paratha..
Note: if there is a photo you can click to enlarge it
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