Rogan Josh is an aromatic mutton dish of Persian origin. … Another interpretation of the name Rogan Josh is derived from the word “Rogan” meaning “red color” (the same Indo-European root that is the source of the French “rouge” and the Spanish “rojo”) and “Josh” meaning passion or you can say heat. As it’s an spicy dish😋
Ingredients For making the Lamb Rogan Josh😘
1 Kg mutton/Lamb meat-cut into pieces
5 cups water
2 1/4 tsp salt
1 tbsp ground garlic
1 cup pure ghee
8 Green cardamoms
5 tsp turmeric powder
2 tbsp onion paste-fried
4 tsp Kashmiri red chilli powder-dissolved in a cup of water
1/2 tsp 1saffron-ground and added to 2 tbsp warm water
1 cup dry cockscomb (mawal) flowers-heated with a cup of water
1/4 tsp black pepper powder
1 tsp fresh green coriander
Method of making the Lamb Rogan Josh😘
Boil the meat in the water, remove the scum with a ladle until the water is clear.
Add the salt and the garlic. Boil until the meat is half done.
Remove from heat and take out the pieces of the meat. Wash them in a pan of cold water. Keep the meat aside. Then strain the water through a fine sieve and collect it in another pan.
Return this pan to the heat and bring the water to a boil and add the meat. Meanwhile, heat the ghee in a pan; add the cloves, and saute until they crackle.
Remove from heat and sprinkle a tbsp of water and cover.
To the boiling water, add the green cardamoms, turmeric powder, clove-flavored ghee and the onion paste. Boil for another 10 minutes.
Stir in the red chilli water. Reduce heat and cook covered until the meat is tender.
Add the cockscomb flower extract, saffron water and black pepper powder.
Mix well and bring rapidly to a boil.
Adjust the seasoning and check the consistency, check weather the meat is cooked or not, if not then cooked for another 5 to 10 minutes.
Once the lamb is cooked pour the meat on a serving dish, garnished with chopped fresh coriander and accompanied with butter naan or with Kashmiri delicious bread khamiri roti.👍😘
As in the original version of this recipe I did not add tomatoes but if you want you can add the paste of tomatoes to get the sourness in the dish. As most of the chefs they are using tomatoes in Europe and United Kingdom . It’s up to you as per your preferences.👍
Chicken korma is the blend of all the aromatic herbs like cardamom, aniseed, coriander seeds, ginger garlic and mixture of onions infused with aromatic essence,cream and butter.
Ingredients for making the Chicken Korma😋
For chicken marination
3 no’s boneless chicken breasts
2 teaspoons extra virgin olive oil
2 teaspoons garam masala
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Sauce
2 white onions, peeled and cut into quarters
6 cloves garlic, peeled
4 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground coriander seed
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
3 tablespoons extra virgin olive oil
3 large tomatoes, diced small
1 tablespoon freshly grated ginger root
1/2 cup ground raw almonds
1 cup unsweetened canned coconut milk optional use fresh cream
1 tablespoon fennel seeds
1 1/2 cups plain low-fat yogurt
1/2 a small red chili, de-seeded and minced
1 tablespoon brown sugar
1 teaspoon rose water and kewra water
Method of making the Chicken Korma😘
Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
Meanwhile, make the korma sauce: place the onions, garlic, Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.add1 cup of water in the bowl of a blender. Puree until smooth.
Measure out the spices (curry powder through nutmeg) into a small bowl.
In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed mixture and cook for a 15 to 20 minutes, stirring constantly, until it begins to darken in color.
Check the consistency if needed add more sugar and salt as per your preferences. Once the gravy been cooked, strain the gravy in the mash strainer to avoid to get the whole spices comes into the mouth.
Now in a pan add the strained gravy and let it simmer for another 10 to 15 minutes along with cut pieces of diced chicken, let the chicken cooked properly then add fresh cream and butter. Finish it with rose water and Keira water.
Serve hot with steamed basmati rice or bread of your choice like butter naan/ garlic naan.
Enjoy this exotic delicacy from Northern India you will fell in love with it.❤️❤️
A classical Indian dish which is prepared with traditional condiments packed with full of spices infused with tomatoes, butter and cream.
Ingredients for making the Butter Chicken😘
800g chicken, boneless and skinless, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2cm ginger, peeled and finely grated
½ tsp fine sea salt
½ tsp hot chilli powder
75ml natural yoghurt
½ tsp garam masala (mixed Indian spices)
½ tsp ground turmeric
1/2!tsp kasoori methi
1tsp ground cumin
1-2 tbsp vegetable oil, for brushing
1½ tbsp ghee or melted, unsalted butter
2 garlic cloves, peeled and finely chopped
2cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
1tsp ground coriander
1tsp garam masala (mixed Indian spices)
1tsp ground turmeric
1tsp hot chilli powder, or to taste
275ml tomato pure
1tbsp lemon juice (optional)
40g unsalted butter
100ml double cream
1tbsp chopped coriander, to garnish
Method of making the Butter Chicken
In a bowl marinate chicken with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.
For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot, garnished with chopped coriander, cream and dollops of Butter.Accompanied with steam rice, butter Naan or as per your likings.
Kofta curry is a delicious dish of succulent grilled or broiled beef meatballs in a rich, creamy and spicy sauce. It is full of fragrant Indian spices and makes a great weeknight dinner. This low carb meatball curry is also freezer friendly. Great tips for lightening it up also included.
Ingredients for making the lamb koftas❤️
1 pound ground lamb (90% lean meat, 10% fat)
1 onion medium, grated
1 egg large
4 tablespoons bread crumbs
2 tablespoons cilantro chopped
1 tablespoon mint fresh, chopped (or 1 teaspoon dry mint)
1 tablespoon ginger garlic paste
2 teaspoons garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon paprika
1 teaspoon chilly flakes
1 teaspoon salt as per your taste
Ingredients for making the lamb curry🥰
2 tablespoons olive oil
1 onion medium, chopped
2 tablespoon ginger garlic paste
1 tablespoon garam masala
1 teaspoon chilli powder
1 teaspoon haldi/turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
¾ teaspoon salt as per taste
1 chili pepper chopped (jalapeno or cayenne or serrano)
Place all the ingredients for kofta (meatballs) in a bowl. Mix and knead it well for 3-4 minutes. Let it rest as you prepare the curry.
Heat olive oil in a pan at medium heat. Add chopped onions and sauté until golden brown.
Add the ginger and garlic paste and stir for 2 minutes. Add the tikka masala, chili powder, turmeric, cumin powder, coriander powder, salt and mix well.
Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.
Add the whipped yogurt and stir thoroughly. Add the fenugreek leaves, which give a distinctive taste to this dish.
Then add 1 cup of water and stir (adjust the water as needed). Let it simmer about 20 minutes, until some oil starts surfacing on the top.
Meanwhile, shape smooth and cylindrical (or round) koftas and set aside. Place the koftas on a baking sheet lined with aluminum foil and broil it on high for about 3 to 5 minutes on both sides.
The broiling time may be differ from each oven, so make sure to check initial progress. Alternatively the koftas may also be grilled. The koftas do not have to be completely cooked in this process as they will cook further in the sauce.
If necessary, you may use a blender and process the sauce. Add the koftas to the sauce. Adjust seasoning and consistency as needed.
Increase the heat to medium high and once the curry starts bubbling, lower the heat and simmer for about 10 minutes.
Sprinkle chopped cilantro leaves on the top. You may drizzle cream or whipped yogurt on top.
Serve this meatball curry with rice or with flat indian bread. Garnished with chopped coriander. Enjoy this recipes with salad of your own choice to give a extra punch to your taste buds.😋
Heat oil in a pan, add the cumin seeds, chilli and garlic and fry until lightly browned.
Add the chopped tomatoes, salt and turmeric then cook so the tomatoes break down to make a lovely thick sauce.
Add the duck and stir to coat the pieces. Reduce the heat, place the lid on the pan and leave to cook for 15-20 minutes on a low heat.
I like to add a bit of a zing to the sauce so I stir in some yoghurt, but you don’t have to.
In a separate pan heat some oil and add the cumin seeds. Once fragrant stir in the chunky onions and peppers, tomato and the chilli, and then stir fry. You can cook these as much or as little as you like (I prefer mine with a bit of a crunch) then stir in the garam masala.
Once the duck is cooked and the sauce has reduced stir in the vegetable mixture. simmer for a couple of minutes then serve hot garnished with edible flowers coriander sprigs or as per the garnish of your choice, accompanied with steam rice or pulao rice. Enjoy this fabulous recipe with your loved one.
Definitely they will love this preparation ❤️
You can cooked duck breast separately in the clay oven or in the oven for 15 to 20 minutes till it’s cooked. And then you have to carve it on the Jhalfrezi sauce. Chef’ s secret!!
As you know other then fish, prawn exists at top of the under-the-sea list, unpredictable and delicious taste it emits when cooked with South Indian style. Fry it, mix with gravy, steam it and apply other South Indian cooking formula to get its real taste. Disappointed? You haven’t got a chance to try every sea creatures, but fewer can decorate your plate and prawn is one out of that. So try it out this simple but exotic dish which is especially created for you only.🥰
Ingredients for making the Nilgiri Shrimps😘
8 no’s Tiger prawns
1 large onion cut into Juliannes
1/2 tea spoon ginger paste
1/2 tea spoon garlic paste
4 pieces cloves
12 large leaves of spinach
1 cup coriander leaves
1 cup mint leaves
1/2 cup grated coconut
200 ml coconut milk
2 green chilies
1 tea spoon fennel seeds
1 tea spoon coriander powder
1/2 tea spoon turmeric powder
to taste Salt and sugar
2 table spoon curd
3 table spoon oil
5 no’s Cherry tomatoes
Method of making the Nilgiri Shrimps
Take spinach leaves (blanched), mint leaves, coriander leaves, green chilies, grated coconut, fennel seeds in a mixer jar and make a paste
In a pan take oil and put cloves and sau`te for some time and add the onions and saute for some time, add ginger garlic paste and saute till the raw smell is gone, add turmeric powder and coriander powder and saute
Now add the prawns pieces in saute in low flame, cook covered for some time, add coconut milk and stir constantly add little water and cover it until the prawns are tender.
Add the green paste into it and mix well and cook for some more time till all the prawns are well coated with the thickened sauce.
Arrange prawns in the serving dish and garnished with sliced cherry tomatoes and edible flowers to make it more eye appealing.🥰
You can enjoy this fabulous dish with steam rice. Trust me you will never forget my this exotic recipe which is really worth. Try it out and write your reviews how was it. Thanks a lot 💐
Varanasi is the civilisational soul of India, yet so much about it remains a mystery for most of us. Especially its popular culture and cuisine.
The mystique of Varanasi, Banaras in popular language, was best expressed by the author Mark Twain, who wrote after a visit in 1897: “Benares is older than history, older than tradition, older even than legend, and looks twice as old as all of them put together.”
Fortunately, we are better informed today about this venerated city of “84,000 gods” because of the singular efforts of microbiologist-turned-food writer Sangeeta Khanna, whose “Banaras Ka Khana”
Ingredients for making the Vanarasi Tikka Chicken leg boneless – 850gms
Betel Leaves – 150 gms Hung Curd – 180 gms Cashewnut paste -2 tbsp Ginger Garlic Paste – 1 tbsp Kewra Water – 1 tsp Rose water – 1 tsp Garam Masala- 1 tbsp Kashmiri Red Chilli powder – 2 tbsp Refined Oil – 80 ml Salt –to taste Melted Butter- for basting
Method of making Vanarasi Tikka Clean, wash and cut each chicken leg into 4 pieces and pat dry with a cloth. Wash betel leaves, put them in a processor, add a few drops of water and make a fine paste. Transfer to a bowl. Marination In a bowl whisk hung curd with a betel leaf paste, cashew nut paste, ginger garlic paste, kewra water, rose water and the remaining ingredients, mixed well. Put the chicken pieces into this marinade and rub well. Keep aside for 2-3 hours better to keep the marinade overnight in case of strong flavour of betel leaves is desired. Cooking
Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
Remove from tandoor and hang the skewers to let excess moisture drain out completely (2- 3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
When cooked transfer the chicken on the serving dish.
Serve hot garnish with chat masala, accompanied with salads and mint chutney.
Special dish created for you people only, there are so many different versions, but this is just for you guys a special gift from the chef’s nectar. Enjoy eat healthy and be healthy. ❤️
Ingredients for making the Lamb Shank with Spinach😋
20 ml Canola oil
1⁄4 teaspoon black pepper
4 to 5 cloves
2 bay leaf
6 green cardamom
2 medium shallots, finely chopped
6 cloves garlic, chopped
1 inch ginger finely chopped
2 Lamb Shanks
2 teaspoons ground cumin seeds
1 teaspoon coriander seed
1⁄4 teaspoon cayenne pepper
1 inch cinnamon stick
2 black cardamom
Salt to taste
2 tablespoons yoghurt, well beaten
200 gms baby spinach
1 teaspoon garam masala
Edible flowers for garnish
2 tablespoon butter
Method of making Lamb Shank with Spinach😋
Let’s start the cooking process, Heat the oil in a heavy bottomed pan, seared the Lamb shank in the hot oil from both sides for 2 minutes each side, and keep aside.
Add more oil in the pan then add peppercorns, cloves, bay leaves, and cardamom, cinnamon, mace and big cardamom, let it crackled for a while till it becomes fragrant.
Add chopped onions, garlic and ginger. Stir and fry until the onions develop brown or translucent.
Add ground cumin, ground coriander, cayenne pepper, and salt to taste.add beaten yoghurt in the masala to give a nice taste.Keep doing this until all yogurt has been incorporated.
Add seared lamb shank in the cooking mixture carefully and let it cook, or you can cook it separately in the oven at 200 degree Celsius for 20 to 25 minutes as per your preferences. Medium rare or full done.
Now stir the baby spinach in a pan along with garlic cloves and little salt stir a little for a minute or two then make a paste with the help of the blender. Then check weather your gravy is consistent have good texture then add the spinach purée cook for a while to get the nice green color/gravy.
Now add garam masala check the seasoning add little more butter to make it more delicious. Check your lamb shank, drizzled with lamb shank with little butter and pour the gravy in a serving plate arrange Lamb shank on the top, decorated with edible flowers of your choice. And enjoy this delicious new version of Palak Gosht/saag Gosht or anything else which you want to name it. Have a great day. Enjoy!🥰
Clay oven/Tandoor has been long known for the unique smoky flavour and slightly charred texture that it imparts to the food cooked in it. The hot earthen oven is popular for firing up a number of delicious and signature North Indian dishes, one of which is the tandoori Murgh or chicken. This is one of the most popular delight of Northen India all over the globe. Enjoy following this simple and easiest way to enjoy this fabulous Murgh/chicken delight. 😘
Ingredients Of Tandoori Murgh👍😃
1 kg – chicken
4 Tbsp yoghurt/curd
2 Tbsp vinegar or lemon juice
2 Tbsp ginger-garlic paste
4 Tbsp vegetable oil
1 tsp ground pepper
Red chilli powder
1 Tbsp kasoori methi
Salt to taste
1 Tbsp tandoori masala or garam masala
For red color can add 1 tsp of beet root juice
1 tablespoon butter for basting
1 tsp chaat masala
Salad as per requirement
Method of making Tandoori Murgh😋
For marination, Mix together all the ingredients (except chicken) and let it rest for some time.
Remove the skin & clean the chicken.
Make deep gashes in the chicken.
Now marinate the chicken well with the spice blend, rub evenly inside-out.
Let it rest in the refrigerator for at least 8 hours to get the actual taste of the marination.
Preheat oven to 180-190 degree/ or cook in the clay oven.
Braised the chicken for an 15 to 20 minutes
Brush butter to the sides while turning.
Cook the chicken evenly from all sides and be careful weather the chicken cooked without burning it.
Remove from the clay oven,when cooked, sprinkle some coriander, chaat, Masala and butter and mixed well.
Serve hot with salad, lemon wedges & mint chutney. Enjoy 👍😋
Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.
Ingredients for making the Lal Maans/mass❤️😋
15 to 20 Kashmiri dry whole red chillies , soaked in water for atleast 20 minutes, or boil it
500 grams Mutton , cut into 1 inch pieces
1/2 cup Yoghurt
1 teaspoon Cumin seeds
2 teaspoons Cumin powder
2 teaspoons Coriander Powder
1/2 teaspoon Turmeric powder
2 tablespoons Ginger garlic paste
2 tablespoon Desi Ghee
2 Big cardamom
4 to 5 no’s green Cardamom
1 inch Cinnamon
1 Bay leaf
3 Onions , finely chopped
1/2 teaspoon Garam masala
Salt to taste
Coriander (Dhania) Leaves , Few sprigs, chopped for garnish
3 pcs Charcoal
For garnish shredded ginger, mint leaves, edible flowers
Method of making the Lal Maans/ Mass- mutton dish 😋🍽
Let start the process, first of all add water in a deg/ or heavy bottomed pan. Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water.
Let it boil and switch off the flame once the dry red chillies becomes soft.
Let it cool a bit, retain the water and then grind the spices into a fine paste in a blender.
In a large bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning.
Mix everything well and set aside to marinate in the refrigerator for an hour.
Heat ghee in a deg. Add onions and sauté till they turn light brown in colour. Add the remaining ginger garlic paste and sauté for a minute.
Add the marinated mutton to the onions and sauté on high heat for two to three minutes.
Add the required salt and water (which we retained from boiling the dry red chillies) into the dish.
Cover the deg with a lid and let it cook for 20 to 25 minutes. You can add more water if you want more gravy. As it’s goes well with thick gravy.
Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the deg.
Add two to three cloves to the coal, pour some ghee and quickly cover the deg with a lid for two to three minutes.
Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat.
Transfer the Lal Maans in a serving dish
Serve Rajasthani Laal Maas garnished with ginger, mint leaves and edible flowers accompanied with hot Chapatis, jeera rice or Baati. Best goes along with Bajre ki Roti.❤️😋 be careful it’s hot/spicy but trust me it’s amazing dish for special occasion something different.💪