shaziya'srecipes

Tuesday, 25 July 2017

MINT AND CORIANDER CURD CHUTNEY/GREEN CURD DIP FOR TANDOORI DISHES RECIPE

This coriander and mint curd dip is an awesome dip/chutney to have with yummy tandoori dishes. Whenever I prepare tandoori dishes at home this dip is must in our home. It well goes with any veg or non veg tandoori dishes. So simple to make and very yummy in taste. So, wherever you are planning to make bbq at home,don't forget to try this recipe.

Ingredients :

Curd/yogurt : 3/4 cup

Coriander leaves : 1/4 bunch

Mint leaves : 1/4 bunch

Green chillies : 2 to 3

Garlic cloves : 2

Lemon juice : 2 tea spoons

Salt to taste

Green food color : few drops(optional)

Method :

Take coriander leaves,mint leaves,garlic and green chillies in a blender and blend it well without water.

Take curd,beat it well,add blended paste,salt and lemon juice, mix it well and serve.

Pictorial :

Take all coriander leaves,mint leaves,green chillies and garlic cloves in a blender

Blend into a fine paste

Take curd in a bowl

Beat it well

Add blended paste

Mix it well

Add lemon juice

Mix it well

Ready to serve!!!!!!

BAGARA RICE RECIPE/PLAIN PULAO RECIPE

Bagara rice is a simple and easy recipe with simple ingredients.we also call bagara khana in our place. It is is very popular dish in small functions. I mostly serve bagara RICE with Aloo gosh khurma. Combination tastes so good and yum. You can serve this bagara rice with any veg and non veg gravies or dry roasts.

I hope you will give this a try and let me know I it turned out for you.

Servings : 2

My 1 cup measures 200ml

Ingredients :

Basmati rice or regular rice : 2 cups

Large sliced onions : 1

Large sliced tomato : 1

Oil : 1/3 cup

Curd/yogurt : 1/2 cup(optional)

Coriander leaves : 2 table spoons

Chopped mint leaves : 2 table spoons

Salt to taste

Slitted green chillies : 2

Ginger garlic paste : 1 table spoon

Whole Garam masala :

Cinnomon stick : 2 small pieces

Cloves : 2

Cardamom : 2

Star anise : 1

Bay leaf : 1

Method :

First wash and soak rice for 1 hour.

Now heat oil in a pressure cooker, add whole Garam masala,then add onions and green chillies,saute until onions changes into golden color.

Now add ginger garlic paste,saute until raw flavors disappear.

Now add tomatoes saute until they turns soft, then add curd and stir it for 2 minutes then add 3 cups of water.

Now add salt and rice, put the lid of pressure cooker and cook for three whistles.

Remove from fire and let it sit for 20 to 30 minutes or until pressure goes out.

Now remove the lid, stir it gently and serve.

Note :

If you want to cook in a pan take 1:2 ratio of rice and water, cook until water gets dry by stirring between,then cook on low flame for 5 minutes and remove from fire.

Pictorial :

Wash and soak rice for 1 hour

Now heat oil in pressure cooker,add whole Garam masala

Add onions and green chillies

Saute until onions changes into golden color

Now add ginger garlic paste,saute until raw flavors disappear

Add tomatoes,saute until they turns soft

Now add beaten curd

Saute for 2 minutes

Now pour water

Add coriander and mint leaves

Add soaked rice

Add salt

Stir it once

Pressure cook for 3 whistles and remove from fire, leave it until pressure goes out

Now remove the lid,hmmm now it's done

Gently mix it

Serve!!!!

Monday, 24 July 2017

MURG MALAI KEBAB RECIPE

Murg malai kebab is a tender and creamy grilled chicken. I love kebabs and tandoori dishes. I always enjoy making tandoori dishes. This recipe was in my mind from quite long time and finally made on last weekend. It was so yum and tasty. I always prepare large quantity of tandoori chicken or other grilled dishes in my charcoal grill, for our whole family.they every time turns so good and I receive lot of complements from my family. But when we are only 4 members at home I always make small quantity in my oven and give them a charcoal smoke for real flavor of tandoor.

I hope you will give this a try and let me know how it turned out for you.

Ingredients :

First marinate :

Boneless chicken : 500 grams

Ginger garlic paste : 1 table spoon

Salt to taste

Pepper powder : 1/2 tea spoon

Lemon juice : 2 tea spoon

Second marinate :

Grated processed cheese : 1/2 cup

Fresh cream/malai : 1/4 cup

Corn flour : 2 table spoons

Hung curd : 1/3 cup

Green chillies : 2

Coriander leaves : 1/4 cup

Oil : 1 tea spoon

Butter or oil for greasing

Method :

First take chicken pieces, pat dry them with chicken towels.

Now add all first marinate ingredients and mix it well,Now keep a side for 30 minutes.

Now take grated cheese in a bowl, mash it well with your hands.

Now take green chillies and coriander leaves in a blender and blend it well without adding water.

Now take grated cheese in a bowl, mash it well with your hands.

Add blended chilly paste and all other ingredients, mix it well and add this mixture to marinated chicken and mix it well.

Now refrigerate this chicken for 2 to 4 hours.

Now take skewers, insert marinated chicken pieces and grill them in oven.

Now to give a charcoal grill effect, lighten a charcoal on stove top, put it in a bowl, place this bowl in middle of the chicken, pour some oil or ghee on charcoal, cover the lid immediately for 2 minutes. (giving charcoal smoke to chicken is completely optional)

Now enjoy the yummy malai kebab.

How to grill chicken in oven?

First preheat oven in 200 degrees Celsius for 10 to 15 minutes.

Now grease oil or butter to baking pan and arrange the chicken skewers.

Now grill chicken in preheated oven on 250 degrees Celsius or on maximum temperature for 20 to 30 minutes by turning in between and applying oil on top.

Serve hot.