Indian Cookery Recipie

Indian Cookery Recipie

The recipe of tasty indian food

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Its my Vlog about Indian tasty cookery Recipie...and you can watch the the videos from my cookery chanel ''femiskitchen'' a lot of cookey videos i am uploaded in this channel own my regional language ''malayalam'' with english subtitles .So please visit and Subscribe the channel www.youtube.com/femiskitchen

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Monday, 31 August 2020

GOPI MANCHURIAN

13:59 0

 

GOPI MANCHURIAN

Ingredients,

Cauli Flower, 3 Tbls Plain flower, 2 tbsn Corn Flower, 2 tbspn ginger garlic paste,  1 green chilly, 1 cup onion, 2tbsn Soya , Ketchup 1 tbspnchillisause& coriander chopped.

Preperation

(1)    Make the plain flour & corn flour mix

(2)    Each cauliflower sock the mix and fry until golden brown

(3)    Put the pan and add some oil .

(4)    Fry the ginger garlic paste and add the onion and put the green chilli chopped

(5)    Add the 3 sauses and salt to taste

(6)    Add the fraying corn flower

(7)    Finaly add the coriander leaves.
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Saturday, 29 August 2020

CHICKEN KURUMA

12:07 0

 




CHICKEN KURUMA

Ingredients,

Chicken, onion, coconut, yougurt, salt, cashew, pepper pdr, curry leaves, mustard, cumin, coriander, turmeric pdr ginger garlic paste, garamasala,Cumin , chopped coriander leaves

Preparation

(1)    Heat pan and put oil add some garammasla seeds

Add mustard & cumin Seeds

Add chopped onion & salt

(2)    Make coconut and cashew mixer

(3)    When the onion are brown put the turmeric &gingergarlic paste

Add curry leaves & green chilli

Add coconut paste

(4)    Add yougurt blender & Coriander & Cumin pdr

(5)    Add chicken

(6)    Add pepper pdr

(7)    Add some water and cook low flame

(8)    Finaly add coriander leaves.
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Friday, 28 August 2020

CHILLI CHICKEN

11:11 0

 


CHILLI CHICKEN

Ingredients,

Bonless chicken,2 green chilli , 2 onion, 1 cup capsicum , ginger garlic paste, soya, tomato & chilly sauces..

 

Preparation

(1)    Put chicken in a pan

Add some ginger & garlic and Little water..cook it 10 min.

(2)    Put another pan add some oil

Little chopped ginger & garlic, green chilly..

(3)    Add the onion mix well and add capsicum.

(4)    1 Tspn pepper & Salt

(5)    Add chicken & Mix well

(6)    Put the 3 sauses& and cilantro , mint …mix well

 
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Tuesday, 25 June 2019

KeemaShahzada | കീമ Shahzada

19:52 0

KeemaShahzada (Prince Mincemeat)
Ingredients
Mincemeat ½ kg & Clarified butter or butter 4 tbsp heaped
 Garlic clove 2 – 4 (chopped)
 Turmeric powder ½ tsp& Cashew ½ cup
 Hot water 1, ¼ cup
 Fresh coriander as required& Egg 2 (boiled, sliced lengthwise)
 Milk 2/3 cup& Onion 1 large (sliced)
 Ginger 1 inch piece (chopped)
 Grind Together 1:
 Cinnamon 2 inch piece (broken into pieces)
 Green cardamom 4
 Coriander 1 tbsp (whole)
 Grind Together 2:
 Sesame seeds 1 tbsp
 Salt to taste
 Dried red chili 4 – 6 (whole)
 Poppy seed 1 tbsp
Cooking Directions
Melt 2 tablespoon clarified butter or butter on medium flame and fry onion, ginger and garlic.
 Strain out the fried ingredients and reserve in a plate.
 Now add remaining clarified butter or butter in pan and mix in ground spice 1 and 2.
 Then add mincemeat, turmeric and water.
 Cook until water dries (approximately 10 minutes).
 Now add milk in food processor and add fried onion, ginger and garlic. Blend well.
 Mix this ground mixture in mince meat along with cashew.
 Cover and cook again for 10 to 15 minutes.
Then take out meat in serving dish and garnish with boiled eggs and fresh coriander leaves.
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Saturday, 18 November 2017

Spicy Dry chicken curry

11:49 0

Spicy Dry chicken curry 

Curry can be prepared a day ahead; keep, covered, in refrigerator or freeze for 2 months.  This recipe is not suitable to microwave.
  
60h ghee
10 dried curry leaves, crumbled
½ teaspoon black mustard seeds
1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon tandoori mix
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon chilli powder
1 tablespoon lemon juice
¼ cup water
8 chicken thigh cutlets
 
Heat ghee in large frying pan, add leaves and seeds, stir over high heat for about 1 minute or until seeds begin to pop.
 
Stir in onion, garlic and ginger, stir over medium heat for about 3 minutes or until onion is soft. 
 
Stir in curry powder, tandoori mix cumin, garam masala and chilli powder, stir over medium heat for further minute, stir in juice and water. 

Cover, cook over low heat for about 50 minutes or until chicken is tender, turning chicken occasionally.  Add a little extra water, if necessary, during  cooking time.  
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Tuesday, 7 November 2017

Murugi Khury

22:26 0



Murugi Khury                                                         Top of Form
                                       
Bottom of Form

(Variation) With coconut milk
 
¼ chicken
¼ tsp red chillies
¼ tspdhunia/jeero (coriander/cumin)
2 cups dahi (yoghurt)
Milk from 1 coconut
¼ bunch dhunia
2 cloves of garlic
¼ tsp ginger/garlic
1 tsp salt to taste
2 small onions (grated)
2 tbsp fresh coconut
3 green chillies
2 tspchana flour (gram)
¼ tspjeero (cumin)
 
Cut chicken in small pieces.  Keep aside two teaspoons of onion and braise the remainder in 1 tablespoon of ghee till a delicate brown.  Add chicken with the ginger/garlic, red chillies, salt and dhunia/jeero and the 2 tablespoons of fresh coconut grated or pounded as preferred.  Braise slowly till masalas coat meat evenly and is delicatedly tanned. 
 
Meanwhile to the dahi add a chutney made from the dhunia leaves, garlic, jeero, green chillies and last add the chana flour.  Beat well with beater.  Extract milk from rest of coconut and beat it into the dahi mixture.  Add tis liquid to the brasiing meat and bring to boil, stirring continuously.  Reduce heat and allow to simmer slowly (with lid on) till chicken has cooked. 
 
Finally make a vagaar with 1 teaspoon of ghee, a few onion slices, a good pinch jeero and 2 red chillies (dried ones).  As soon as onion is a lovely gold, add to khuri and serve garnished with a few whole mint leaves. 
 
This is to be served with khitchri made from moong dhal and rice or lentil dhal khitchri. 
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Thursday, 2 March 2017

Lemon Coriander Chicken

12:18 0



Lemon Coriander Chicken

2 tbsp peeled, chopped fresh ginger
¼ cup water
4 tbsp vegetable oil
6 chicken legs, skinned
1 tbsp finely chopped green chilli
2 cups chopped fresh coriander leaves
1 tsp finely chopped green chilli
¼ tsp cayenne
2 tsp ground cumin
1 tsp ground coriander
½ tspgorund turmeric
1 ½ tsp sea salt
½ cup water
3 tbsp lemon juice
 
Place the ginger and water in a blender.  Puree.  In a large non-stick skillet, heat the oil over medium-high heat.  Add the chicken.  Brown on each side.  Remove the chicken from the skillet.  Set aside.  In the same skillet, add the garlic and cook for a few seconds. 
 
Add the pureed ginger and stir.  Fry for 1 minute.  Add the fresh coriander, green chilli, cayenne, cumin, coriander, turmeric and salt.  Stir.  Cook for 2 minutes.  Add the chicken legs, water and lemon juice.  Stir.  Bring to a boil. Cover.  Reduce the heat to low.  Simmer for 20 minutes. 
 
Turn the chicken legs.  Cover and cook for 15 minutes.  Remove from heat.  Serve with rice. 

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