Aapkirasoi

Andhra Chicken Fry | Spicy Chicken Fry Recipe Andhra Style | Must Try Andhra Chicken Fry I Chicken Fry Recipe 1 Chicken Fry Andhra Style 1 Simple and Tasty Chicken Fry | Masala Chicken Fry | Spicy Chicken Fry I Spice Eats Chicken Fry Ingredients for Andhra Chicken Fry: (Tsp-Teaspoon; Tbsp-Tablespoon) Chicken - 500 gms (curry cut with bones For Marination: Salt-1 tsp Turmeric powder-1/2 tsp Crushed Pepper-1/2 tsp To be roasted and ground/blended into a powder: Coriander seeds-1 tbsp Cumin seeds-1/2 tsp Dry red chillies-6 nos Green Cardamom-3 Cloves-3 Cinnamon-2 small pieces Shahjeera (caraway seeds)- 1/2 tsp Garlic cloves-6 Other Ingredients: Refined Oil-3 tbsp Onions, fine chopped - 2 medium (150 gms) Curry leaves-20-25 leaves Coriander leaves chopped- 3-4 tbsp Juice of 1/2 lemon or 2 tsp Preparation: Marinate the chicken pieces with the items specified above. Give a mix and set aside for 30 mins. To make the masala powder, take a pan and add all the whole spices. Dry roast the spices on low heat for 2-3 mins. Lastly add the garlic cloves and roast on low heat for 1-2 minutes. Remove the spices to a plate and let it cool. Grind/ blend it to a fine powder. Set aside. Chop the onions and the coriander leaves. Process: Take a kadhai and heat 3 tbsp refined oil. Add the chopped onions and fry on medium heat for around 7 mins till light brown in colour Add the marinated chicken pieces, mix and fry on high heat for around 2 mins and then on medium heat for 2 mins. ⁃ Now cover and cook on low heat for around 15 mins. Remove the cover and give a stir after 5 mins. The chicken will release water and will also get cooked. Now remove cover, add the blended spice powder and mix it well. Mix and fry on medium heat for around 5-6 mins making sure the chicken pieces are coated with the masala/spice. - Add the chopped coriander leaves and curry leaves, mix and continue to fry on medium heat for around 2-3 mins. Lastly add the juice of lemon, mix and serve

Malai Chicken Bread Pocket Il Very easy and Tasty must try.

Honey garlic chicken ! Dinner ready in 15 minutes

Veg Pulao Recipe | Vegetable Pulao| How To Make Veg Pulao | Mixed Vegetable Pulao I Simple Veg Pulao Recipe | Veg Pulao I Simple Vegetable Pulao | How To Make Vegetable Pulao | Aapkirasoi Recipes Ingredients for Vegetable Pulao: (Tsp-Teaspoon; Tbsp-Tablespoon) Basmati Rice- around 350 gms (2 US cup measures) Vegetables Green Beans, cut- 75 gms (1 cup) Carrots, 75 gms (1 cup) Cauliflower, small florets- 100 gms (1 cup) Fresh or frozen green peas- 50-60 gms (3/4 cup) Potatoes, cubed-100 gms (1 big) Spice Powders: Turmeric Powder-1/4 tsp Coriander Powder-2 tsp Garam Masala Powder-1 tsp Whole spices: Cumin Seeds-1 tsp Green Cardamom-5 Cloves-5 Cinnamon-2 pieces Black cardamom-1 Star Anise -1 Bay leaf- 2 Other Ingredients Onions, sliced- 2 medium Ginger Garlic Paste-2 tsp Green chillies, slit- 4 Coriander leaves, chopped- 3 tbsp Mint leaves (Pudina), chopped- 2 tbsp Salt- 1 tsp+ 1.5 tsp Oil-4 tbsp Ghee-1 tbsp Preparation: Wash and soak the Basmati rice for 30 mins. Cut all the vegetables and chop the coriander & mint leaves Slice the onions and slit the green chillies. Process: Heat oil and ghee in a pan and then add the whole spices and bay leaves Once it splutters, add the sliced onions and fry on medium heat for 10 mins till light brown Now add the ginger garlic paste and fry on low heat for 2 mins. Add the beans, carrot and potatoes and fry on medium heat for 2 mins. Now add the cauliflower and green peas and give a mix. Add the slit green chillies, the spice powders and 1 tsp salt. Fry on medium heat for another 5-6 mins and then add 700 ml water. Switch to high heat and allow the water to come to a boil. Add the chopped coriander leaves, mint leaves 1.5 tsp salt and give a stir. Once it comes to a boil add the soaked and drained rice. Give a mix and then cover with lid.Cook covered on medium heat for 5 mins. Remove cover & give a mix after 5 mins. Cover and cook on low heat for another 10 mins. Remove lid and give a mix after 5 mins. Switch off and let it rest for around 15-20 mins. Remove and garnish with finely chopped coriander leaves and fried cashews.

Chicken Manchurian | Restaurant Style Chicken Manchurian Recipe | How to Make Perfect Chicken Manchurian | Chicken Manchurian Dry I Manchurian Recipe | Chicken Manchurian Recipe | Chicken Manchurian Starter Ingredients for Chicken Manchurian: For the marination: Boneless Chicken thighs - 300-350 gms Salt-1/2 tsp White Pepper powder- 1/2 tsp Ginger Garlic paste-1 tsp Egg-1small For the coating: Cornflour-3 tbsp For Tempering: Garlic, chopped- 7-8 cloves (4 tsp) Ginger chopped-2 tsp Green Chillies, chopped-2 Other Ingredients: Onion Petals-1 cup Green Pepper (capsicum) diced-1 cup (70 gms) Red pepper(capsicum), diced-1 cup (70 gms) Spring Onion whites, sliced- 2-3 tbsp Soy sauce- 2 tsp Tomato Ketchup- 4 tbsp Vinegar-2 tsp Black Pepper Powder-1/2 tsp Cornflour slurry- 1 tbsp cornflour mixed in 3 tbsp water Oil-2 tbsp Spring Onion greens, chopped, for garnish-3-4 tbsp Preparation: Wash and cut the boneless thigh pieces into 1" pieces Marinate with the items indicated. Mix well and set aside for 30 mins. ⁃ After 30 mins, mix in the corn flour to coat the chicken pieces. Peel and chop the ginger & garlic and chop the green chillies. Dice the onion, green and red pepper. Slice the spring onion whites and chop the greens for garnish. Process: To fry the chicken pieces, heat oil till medium hot and drop the battered chicken pieces one at a time. Do not crowd the pan and if required, fry in batches. Fry on medium heat for 5-6 mins till golden. Remove and keep on a plate. Now take a wok or kadhai & heat 2 tbsp oil. ⁃ Add the chopped garlic & ginger and stir for 15 secs. Now add the green chillies and continue to fry for 30 secs. ⁃ Add the spring onion whites and fry for 30 secs. Now add the diced white onions, mix and fry on high heat for a minute. Add the areen and red nenners.mix & stir fry on high heat for a minute Add the green and red peppers,mix & stir fry the vegetables on high heat for a minute. Now add the soy sauce, tomato ketchup, mix & stir fry on high heat for 15 secs Add the vinegar & black pepper powder & stir fry on high heat for 15 secs, add a splash of water if required. Add the fried chicken pieces and mix & stir fry on high heat for 1 min till these are coated by the sauce. Add the corn slurry, mix & stir fry cook for 30 secs. Garnish with spring onion greens, mix and serve

SHAHI Mix Vegetable Recipe | Restaurant Style Mix Veg Sabji | Mix Veg Fry I Restaurant Style Mix Veg | Mix Veg Recipe | Restaurant Style Mix Veg Sabji Mix Vegetable Recipe | Mix Veg Sabji Mixed Veg Recipe Ingredients for Restaurant Style Mix Veg Sabji: (Tsp-Teaspoon; Tbsp-Tablespoon) Vegetables: Cauliflower florets,1 cup- 100 gms Beans cut into big pieces- 1 cup (around 90-100 gms) Carrots, sliced-1 cup (around 100 gms) Potato, long pieces-1 cup (100 gms) Babycorn, sliced- 50-60 gms Brinjal, cut into slices- 2 small While frying the vegetables: Oil 4 tbsp Turmeric-3/4 tsp Salt-1/2 tsp Tempering: Cumin seeds-3/4 tsp Bay leaf, cut-2 Spice Powders: Kasuri Methi, unroasted-1 tsp Turmeric powder-1/4 tsp Red Chilli Powder-1 tsp Kashmiri Chilli Powder-1 tsp Cumin powder- 1/2 tsp Garam Masala Powder-1/2 tsp Amchoor Powder-1/2 tsp Other Ingredients: Onions, fine chopped- 100 gms Ginger Garlic paste- 1.5 tsp Fine chopped green chillies-2-3 Tomato purée, readymade-5 tbsp Coriander leaves, chopped- 3 tbsp Butter-1-2 tbsp Oil-2 tbsp Preparation: Cut the vegetables into big pieces. Chop the onions and fine chop the green chillies. Also chop the coriander leaves Heat oil in a kadhai and add the carrots, beans and potato slices. - Add salt & turmeric powder. Fry on medium heat for around 6 mins. Remove and set aside on a plate Now add the cauliflower and the baby corn slices. Mix and fry on medium heat for 6 mins. Remove & set aside Lastly add the brinjal slices, and fry on medium heat for around 3-4 mins Process: Heat oil in a frying pan and then add cumin seeds and bay leaf. Give a stir and add the finely chopped onions Mix and fry on medium heat for around 3-4 mins and then add the finely chopped green chillies. Also add the unroasted Kasuri methi Give a mix and fry for another 1 min and then add the ginger garlic paste. Mix and fry on low heat for 2 mins till raw smell is gone Now add the tomato purée and mix and fry on low heat for around 2 mins. Now add all the spice powders and 1/4 tsp salt and then fry on low to medium heat for 3-4 mins by adding splash of water to make it smooth. Now add the fried vegetables and give a mix to coat the vegetables well. - Add the garam masala powder and amchoor powder and mix and fry the vegetables on low heat for 2-3 mins. Also add 1-2 tbsp of butter. Now lastly add the chopped coriander leaves and dry roasted Kasuri methi powder. Mix and simmer for a minute. Serve with rice or roti

Tandoori Chicken | Tandoori Chicken Recipe Tandoori Chicken in the Oven | Tandoori Chicken in OTG | Chicken Tandoori | Tandoori Chicken Restaurant Style | How to Make Tandoori Chicken | Chicken Tandoori Recipe ...more Ingredients for Tandoori Chicken: Chicken Whole legs-4 nos. (approx. 750 gms) 1st Marinade Salt-1.5 tsp Lemon Juice-3 tsp Ginger Garlic Paste- 1.5 tbsp 2nd Marinade: Hung Curd- 6 tbsp Kashmiri Chilli Powder- 5 tsp Turmeric Powder-1/4 tsp Garam Masala Powder-1/2 tsp Cumin Powder-1/2 tsp Mace (Javitri) powder- 1/4 tsp (Optional) Cardamom Powder-1/2 tsp Roasted & powdered Kasuri Methi ( dried Fenugreek leaves)-1 tsp Salt- pinch Red Food Colour (optional)- pinch Oil- 3 tbsp Other Ingredients: Butter or Oil for basting- 4-5 tbsp Preparation: Wash and pat dry the whole Chicken Legs Now make slits on them, 3 on the thigh portion and 2 on the legs as shown in the video. To make the Hung Curd, add around 300 gm of curd or plain yogurt in a strainer kept on a bowl and allow the water to drain completely. This should take around 1 hr. 1st Marination: For the 1st Marination, take the whole legs in a bowl and add all the items for the 1st marinade. Mix it well, making sure that the marinade is rubbed inside the slits made earlier. Cover the bowl and keep it in the refrigerator for around 1 hour. 2nd Marination To make the 2nd Marinade, take another bowl and add all the ingredients as shown in the video. Whisk it well to make a uniform and smooth marinade. ⁃ Now add the marinated chicken legs to the 2nd marinade and mix it well, making sure the marinade coats the chicken completely and massaged well inside the slits made earlier. Now cover the bowl and keep in the refrigerator for minimum 3 hrs or overnight. Process: Preheat the oven/OTG to 250 degrees C ⁃ Arrange the marinated chicken legs on a metalrack. Slide in the rack/tray in the top slot of the oven. Roast for 10 mins at 250 degrees C. After 10 mins flip the chicken Roast for another 10 mins at 250 degrees C on the other side. Flip the chicken legs and baste with melted butter. Reduce the oven temperature to 200 degrees C Roast for total of another 20 mins at 200 degrees C. Flip the chicken after 10 mins and continue basting with melted butter. Remove the tray once the edges of the chicken are lightly charred. Serve as an appetizer.

Welcome to Aapkirasoi In The Kitchen Today's Recipe is healthy fruit cake which is super soft, delicious & moist date cake recipe in blender. without breater, without oven, without butter, without colour and without essence special cake for new year and christmas eve by Aapkirasoi In The Kitchen. Subscribe to my YouTube Channel. It's free.

Halwai Style Mix Vegetable Recipe | Halwai Style Mix Veg Sabji | Mix Veg Fry I Halwai Style Mix Veg | Mix Veg Recipe | Halwai Style Mix Veg Sabzi Mix Vegetable Recipe | Mix Veg Sabjil Mixed Veg Recipe Ingredients for Halwai Style Mix Veg Sabji: (Tsp-Teaspoon; Tbsp-Tablespoon) Vegetables: Cauliflower florets,1 cup- 100 gms Beans cut into big pieces- 1 cup (around 90-100 gms) Carrots, sliced-1 cup (around 100 gms) Potato, long pieces-1 cup (100 gms) Babycorn, sliced- 50-60 gms Brinjal, cut into slices- 2 small While frying the vegetables: Oil 4 tbsp Turmeric-3/4 tsp Salt-1/2 tsp Tempering: Cumin seeds-3/4 tsp Bay leaf -cut 2 Spice Powder Kasuri Methi, unroasted-1 tsp Turmeric powder-1/4 tsp Red Chilli Powder-1 tsp Kashmiri Chilli Powder-1 tsp Cumin powder- 1/2 tsp Garam Masala Powder-1/2 tsp Amchoor Powder-1/2 tsp Other Ingredients: Onions, fine chopped- 100 gms Ginger Garlic paste- 1.5 tsp Fine chopped green chillies-2-3 Tomato purée, readymade-5 tbsp Coriander leaves, chopped- 3 tbsp Butter-1-2 tbsp Oil-2 tbsp Preparation: Cut the vegetables into big pieces. Chop the onions and fine chop the green chillies. Also chop the coriander leaves Heat oil in a kadhai and add the carrots, beans and potato slices. - Add salt & turmeric powder. Fry on medium heat for around 6 mins. Remove and set aside on a plate Now add the cauliflower and the baby corn slices. Mix and fry on medium heat for 6 mins. Remove & set aside Lastly add the brinjal slices, and fry on medium heat for around 3-4 mins Process: Heat oil in a frying pan and then add cumin seeds and bay leaf. Give a stir and add the finely chopped onions Mix and fry on medium heat for around 3-4 min and then add the finely chopped green chillies. Also add the unroasted Kasuri methi Give a mix and fry for another 1 min and then add the ginger garlic paste. Mix and fry on low heat for 2 mins till raw smell is gone Now add the tomato purée and mix and fry on low heat for around 2 mins. Now add all the spice powders and 1/4 tsp salt and then fry on low to medium heat for 3-4 mins by adding splash of water to make it smooth. Now add the fried vegetables and give a mix to coat the vegetables well. - Add the garam masala powder and amchoor powder and mix and fry the vegetables on low heat for 2-3 mins. Also add 1-2 tbsp of butter. Now lastly add the chopped coriander leaves and dry roasted Kasuri methi powder. Mix and simmer for a minute. Serve with rice or roti

Chicken Steak with White Garlic Sauce | Quick Delicious Chicken Steak Recipe Ingredients: Chicken Breasts - 2 Garlic Cloves-5 to 6 Cooking Oil-1 tbsp Black Pepper Powder -1 tsp Salt-1/2 tsp Dark Soy Sauce - 1 tsp Tomato Sauce -1 tsp Kashmiri Red Chili Powder- 1 tsp Crushed Dried Red Chilies- 1 tsp Oregano -1/2 tsp White Vinegar - 1 tbsp Cooking Oil Butter-1 tbsp Boiled Carrot - 1/2 cup Boiled Broccoli-1/2 cup Boiled French Beans- 1/2 cup Potato Wedges - 1 medium sized Tomato -1 medium sized Salt-1/4 tsp Black Pepper Powder - 1/2 tsp Butter-2 tbsp Chopped Garlic -1 tbsp All Purpose Flour - 2 tbsp Milk-1.5 cup Salt-1/4 tsp Black Pepper Powder - 1/2 tsp Chili Flakes-1/2 tsp Oregano- 1/2 tsp how to make fried chicken steak,chicken steak with mushroom sauce recipe,grilled chicken,grilled chicken recipe,how to make grilled chicken,lemon garlic chicken,grill chicken recipe,easy chicken recipes,chicken recipes for dinner,lemon garlic chicken recipe,grilled lemon chicken recipe,garlic lime grilled chicken,lemon and garlic chicken breast,easy grilled chicken recipe,Aapkirasoi,grilled chicken breast,grilled chicken recipe healthy.

DHABA SPECIAL EGG CURRY |DHABA STYLE |EGG MASALA curry| Ingredients for Dhaba Special Egg Curry: Boiled eggs-6 Hor trying eggs: Oil-1 tbsp Turmeric powder-1/4 tsp Red Chilli Powder-1/4 tsp Tempering: 1. Cumin seeds-1 tsp 2. Whole red chillies-2 Spice Powders Red Chilli Powder-1 tsp Coriander powder-1 tsp Cumin powder-1/2 tsp Kashmiri Chilli Powder-1/2 tsp Garam Masala Powder-3/4 tsp Kasuri Methi (dry roasted & powdered)- 1 tsp Other Ingredients: Onions, fine chopped- 2 medium (150 gms) Ginger, fine chopped- 2 tsp Garlic, fine chopped-2 tsp Green chillies, chopped-2 nos Fresh Tomato paste- 3 medium (200 gms) Besan- 2 tsp to be mixed in 2 tbsp of water Oil-3 tbsp Butter-1 tbsp Coriander leaves, chopped- 3-4 tbsp Salt-1 tsp Preparation: Boil the eggs & shell them. Now heat oil in a pan, add 1/4th tsp turmeric powder, 1/4 tsp Chilli powder & give a stir. Now add the boiled eggs and stir & fry on low heat for 1-2 mins till golden in colour. Remove and set aside. Fine chop the onions, ginger, garlic, green chillies & coriander leaves Blend red & ripe tomatoes into a paste Dry roast the Kasuri methi for 30 secs. Cool and crush it into a coarse powder. Process: Heat 3 tbsp of oil in a kadhai. Add the cumin seeds & allow it to splutter. Now add the red chillies and give a stir. Now add the chopped onions and fry on medium high to medium low heat for around 8 mins till the onions are light brown in colour. Also add a pinch of salt after adding the onions. - Add in the chopped ginger, garlic & green chilies. Fry for another 2 mins on low heat. Now add the tomato paste, mix well & then add 1 tsp of salt. Fry/bhunno for around 5-6 mins till the tomato is totally cooked, gravy is like a smooth sauce & oil separates. Now add the Chilli powder,coriander powder & cumin powder. Fry for another 2-3 mins till the masala is cooked. Now add the besan mixed in water & fry on low heat stirring continuously for 2-3 mins till the besan is cooked. Add 200 ml water and then add the Kashmiri chilli powder, garam masala powder & Kasuri Methi. Mix well & cook for a minute. Drop in the fried eggs, mix well, cover & cook for around 5 mins. Garnish with coriander leaves & mix well. Add a tbsp of butter to finish. Serve hot with roti or rice.

Chatpata Fish Fry | Spicy Masala Fish Fry IMasala Fried Fish | Masala Fish Fry Recipe ISpicy Fish Fry Fish Fry Tawa Fish Fry | Fish Fry Recipe | Chatpata Masala Fish | Tasty Fish Fry Recipe Ingredients for Chapata Fish Fry:Rohu/Katla/Asian Carp fish pieces - 500 gm(7-8 big pieces) For Marination: 1st Marinade: Salt-1 tsp Turmeric powder-1/2 tsp 2nd Marinade: Masala Mix: Besan (Gram flour)-1 tbsp Red Chilli Powder-1 tbsp Coriander powder- 1.25 tsp Garam masala powder- 3/4 tsp Salt-1/4 tsp Ginger garlic paste-2 tsp Juice of lemon- 2 tsp Water-1tbsp Oil- 2 tbsp Curry leaves fine chopped- 2 tbsp Coriander leaves fine chopped-2 tbsp Other Ingredients: Oil-3 tbsp Preparation: Clean and wash the fish pieces. Pat dry Fine chop the curry leaves and coriander leaves. Marination: Add 1 tsp salt and the turmeric powder to the fish pieces. Rub it on both sides and set aside for around 10 mins. For the 2nd marinade, take a bowl and add all the items for the marinade specified above. Mix it well and then add the marinated fish pieces Mix well and set aside for 1 hr. Process: Take a frying pan and heat the oil. Now place the fish pieces side by side and fry on medium heat for 3 mins. Now turn the pieces on the other side and repeat the same on the other side (on medium heat for 3 mins) Turn it again and continue frying on low heat for 2-3 mins more on both sides till browned.

Paneer Tikka I Restaurant Paneer Tikka Recipe I Paneer Tikka on Tawa | How To Make Paneer Tikka | Tandoori Paneer Tikka | Paneer Tikka without Oven I Paneer Recipe Ingredients for Paneer Tikka: (Tsp-Teaspoon; Tbsp-Tablespoon) Ingredients: 400 gms Paneer- around 12 cubes (1.5 inch square and 1/2 inch thick) Green Capsicum - 100 gms (around 16 cubes) Red Capsicum -100 gms (around 16 cubes) Onion petals-1 medium onion (75-80 gms around 16-20 cubes) For the Marination: Hung Curd- 5 tbsp Ginger Garlic paste-1.5 tsp Lemon juice-1.5 tsp Turmeric powder- 1/2 tsp Kashmiri Chilli Powder-5 tsp Cumin Powder-1/2 tsp Garam Masala Powder-1/2 tsp Chaat Masala-1/2 tsp Pepper powder-1/4 tsp Ajwain (Carom seeds) crushed- 1/2 tsp Salt-1.25 tsp Cooking oil- 4 tbsp Kasuri Methi powder -3/4 tsp (Dry Roasted and crushed by hand) Other Ingredients: Refined oil-2 tbsp Preparation: To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water Cut the paneer into flattish cubes, 1/2 inch thick and set aside. ⁃ Also cut the green & red peppers (capsicum) and onions into cubes approximately same size as the paneer and set aside. Dry roast the Ajwain (Carom seeds) and then lightly crush it. ⁃ Also dry roast the Kasuri Methi (Fenugreek Leaves) and then crush it with your hand once cooled. To marinate, add all the inaredients for the To marinate, add all the ingredients for the marinade in a bowl and whisk it well. Now first add all the paneer cubes and mix it well to coat the paneer pieces with the marinade. Also add all the cubed peppers and onion. Give a mix again gently to not break the paneer pieces. Cover and set it aside in the refrigerator for 1 hour to marinate ⁃ Also soak the chop sticks or wooden sticks in water for around 30 mins. Remove from water and pat it dry with a kitchen towel just before skewering the kebab Process: To skewer: To make the tikka skewers, skewer the paneer,onions, pepper cubes alternately as shown in the video. This will make around 4 skewer sticks Set aside on a plate To roast: Heat a tawa and brush it with oil Now place the skewered paneer tikkas side by side and roast it on medium low heat. Roast on medium low heat initially for around 10 mins, turning the skewer sticks every 2-3 mins to roast it uniformly on all sides. Continue to roast on low heat for another 8 mins. Keep turning the skewers every 2 mins. Cook till the edges are brown and crisp. Serve as Starter/Appetizer .

Chicken Hakka Noodles Restaurant Style I Chicken Hakka Noodles Recipe | Chicken Noodles Recipe | Chicken Hakka Noodles Chicken Fried Noodles Recipe I Chicken Chowmein I Hakka Noodles | Aapkirasoi Chicken Noodles Ingredients for Chicken Hakka Noodles: 150 gms. chicken, boiled and shredded (Boiledin water with salt and pepper powder) Noodles, 150 gms pack, sufficient for 2 persons Garlic, chopped - 5-6 cloves (around 2 tsp) White onion, thick sliced - 1 medium Green Chillies, sliced - 3 numbers Carrots, julienned- 1 cup Shredded cabbage-1 cup Green Bell peppers/Capsicum, julienned- 1 cup Spring onion/scallions, greens- 3 tbsp Soy sauce- 2.5 tsp White Vinegar- 2 tsp Salt- 1/4 tsp or to taste Pepper powder-1/4 tsp Refined Oil- 1.5 tbsp Preparation- Slice the white onion into thick slices. Chop the garlic cloves, julienne/fine slice the carrots, capsicum (green bell peppers) and shred the cabbage. Chop the green portion of spring onions/ scallions for garnish later. To boil the noodles, follow the instructions on the packet. OR For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil. Add the noodles and stir it lightly for it to open up. Boil it for 2-3 mins, should not be soft but "al dente". Drain it in a colander and wash it with cold water to stop the cooking ⁃ Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don't stick Set it aside. Process: Heat 1.5 tbsp oil in a wok. ⁃ Add the chopped garlic and give a stir. Now add the thick onion slices and stir fry on high heat for 30 secs Add the sliced chillies, give a mix and sauté on high heat for another 30 secs. Now add the julienned/sliced carrots and the shredded cabbage, mix and sauté for 1 min on high heat. Add the boiled & shredded chicken pieces and give it a mix. Now add the julienned capsicum/green pepper, mix and sauté for 1 min on high heat. Add the boiled noodles and toss it with the chicken and veggies to combine everything. Add the dark soy sauce and vinegar and toss to coat with the sauce Add salt, pepper powder and mix it well. Toss it on high heat for around 2 mins. Lastly garnish with spring onion greens, give a mix and serve hot.

Chicken Lababdar | Murgh Lababdar | Mughlai Chicken Lababdar | Lababdar Chicken Recipe I Chicken Curry Lababdar Ingredients for Chicken Lababdar: Chicken, large pieces, preferably leg and thigh pieces-500gm To be marinated with: Salt-1 tsp Turmeric powder-1/4 tsp Red Chilli powder-1.5 tsp Cumin powder-1/2 tsp Whisked curd/yogurt- 4 tbsp To be boiled in 2 cups of water for 5 mins, strained & blended to a paste: Boiled Water-2 cups Onion- 1 medium onion cubed Ginger- 1" piece chopped Garlic cloves-6 Cashew nuts-5 Green chillies, halved- 2 small Whole garam masala/ spices for tempering: Green cardamom-3 Cloves-3 Cinnamon-1 Javitri (Mace)- 1/4 piece Black peppercorns-8 Bay leaf-1 Kashmiri Chilli powder-1 tsp Coriander powder-2 tsp Garam masala powder-1/2 tsp Tomato purée- 3 tbsp Fresh cream-3 tbsp Kasuri Methi roasted and powdered-1 tsp Salt for seasoning- 1/8 tsp (a pinch) Oil-4 tbsp Preparation: Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour. Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste. Process: Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste. Mix well and fry on medium heat for around 5 mins. Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins. Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to cook, stirring it occasionally for another 5 mins on medium heat. Add 200 cup water, mix and cover & cook on low heat for around 15 mins. Remove lid and add 50 ml water. Give a mix. Add the cream & the roasted, powdered Kasuri Methi. Mix well and cook for 2 mins on low heat till oil separates

Veg Chowmein Restaurant Style 1 Veg Chowmein Easy Recipe | Veg Noodles | Vegatable Noodles Recipe I Veg Chow Mein Recipe | Restaurant Style Veg Noodles Recipe | Noodles Recipe I Aapkirasoi Recipes Ingredients for Vegetable Chowmein: (Tsp-Teaspoon; Tbsp-Tablespoon) Noodles- 1 pack (150 gms.) sufficient for 2 persons Vegetables: Shredded cabbage-1 cup Carrots,sliced- 1 cup Green Capsicum -1/2 cup (50 gms) Red Capsicum - 1/2 cup (50 gms) Sauces and spices: Dark Soy sauce-2 tsp Green Chilli Sauce-2 tsp Vinegar-1 tbsp Pepper Powder- 1/4 tsp+ a pinch to season Salt - 1/4 tsp+ a pinch to season Refined Oil- 1.5 tbsp+ 1/2 tbsp for the noodles Other Ingredients: Garlic, chopped- 2 tsp (5-6 cloves) Ginger, chopped-1 tsp Sliced green chillies-2 Sliced onion-1 small (50 gms) Spring onion/scallions, greens-3 tbsp Preparation- Fine chop the garlic cloves and the ginger, slice the onion and green chillies. Slice the carrots, green and red capsicum (bell peppers) and shred the cabbage - Also slice/chop the green portion of spring onions/scallions. To boil the noodles, follow the instructions on the packet. OR For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil. ⁃ Add the noodles and stir it lightly for it to open up. Boil it for 2-3 mins, should not be soft but " dente". Drain it in a colander and wash it with cold water to stop the cooking. - Add 1/2 tbsp of oil and mix it well to coat the boiled noodles so that they don't stick. Set it aside. Process Heat 1.5 tbsp of oil. Add the chopped garlic and ginger and give it a stir for 15 secs ⁃ Add the sliced green chillies and give a stir for 15 secs and then add the sliced onions, give a mix and stir fry on high heat for 1 min. Add the shredded cabbage and sliced carrots mix and stir fry on high heat for 1 min. Now add the green and red capsicum (bell peppers, add 1/4 tsp pepper powder and 1/4 tsp salt, mix and stir fry for another 2 mins on high heat. Now reduce heat to medium and add the boiled noodles and toss it with the veggies to combine everything for 1 min Now add soy sauce, green chilli sauce, vinegar and a pinch of salt & pepper to season Continue to mix and toss on medium heat for 1-2 mins till the sauces coat the noodles evenly Add a splash of water while tossing if required. Lastly garnish with chopped spring onion greens, give a mix & serve hot.

Veg Diwani Handi Recipe | Subz Diwani Handi Veg Handi Recipe | Diwani Handi Recipe | Veg Handi | Subz Diwani Handi Recipe | Veg Handi Restaurant Style | Mix Veg Handi Recipe | Aapkirasoi Recipes Ingredients for Veg Diwani Handi: (Tsp-Teaspoon; Tbsp-Tablespoon) Vegetables: Cauliflower florets- 100 gms (1 cup) Green Beans, sliced-100 gms (1 cup) Carrots, thick slices- 100 gms (1 cup) Fresh or frozen green peas-100 gms (1 cup) Capsicum (Green Pepper), cubed- 50 gms Tempering: Green Cardamom- Cinnamon- 2 Cloves-3 Bay Leaf-1 Cumin Seeds (Jeera)-1 tsp Spice Powders: Turmeric Powder- 1/4 tsp+ 1/4 tsp Red Chilli Powder-1.5 tsp Kashmiri Chilli Powder-1 tsp Coriander Powder-1.5 tsp Fried Onion- Cashew nuts paste: Fried Onions (Birista)- 3 onions (180 gms ) Cashew nuts-12 Other Ingredients: Garam Masala Powder-1 tsp Ginger Garlic paste-2 tsp Readymade tomato purée- 5 tbsp Green Chillies, chopped- 2 nos. Fresh Cream-4 tbsp Roasted and crushed Kasuri Methi- 2 tsp Ghee-1 tbsp Refined Oil- 3 tbsp Salt- 1/2 tsp+ 1/2 tsp+ 1/4 tsp for seasoning Coriander leaves, chopped, for garnish- 2 tbsp Preparation: Slice 3 medium onions (180 gms) and fry in oil till golden Once cooled, add into a grinder along with the cashew nuts and grind into a coarse paste. Now add 3-4 tbsp water and blend into a smooth paste. For the vegetables, slice the beans and carrots,take out florets of cauliflower.cube thecapsicum (green pepper) and shell the fresh peas. You can also use frozen peas. For the tomato purée, you can use readymade tomato purée. In case you're using tomato paste, dilute it with water if it's too thick/concentrated. In case readymade tomato purée is not available, you can blend 2 red tomatoes and use that instead. There will of course be a variation in taste and color. To sauté/fry the vegetables, heat 1 tbsp ghee in a pan and add the sliced beans. Sauté for 1-2 mins on medium heat and then add the sliced carrots and cauliflower florets - Add 1/2 tsp salt to taste, give a mix and continue to sauté for 2 mins on medium heat. Now add the green peas and 1/4 tsp turmeric & give a mix. Continue to sauté on medium heat for another 1 min and then remove all the sautéed vegetables onto a plate Dry roast the Kasuri Methi(Fenugreek leaves) and crush by hand once cooled. Process: Heat 3 tbsp oil in a pan and then add the cumin seeds. Once it splutters, add the whole Garam masalas and lastly the bay leaf. Give a stir and then add the ginger garlic paste Fry on low heat for 2 mins till the raw smellis gone. Now add the tomato purée and 3-4 tbsp water. Give a mix and cook on medium heat for 2-3 mins till cooked and oil separates ⁃ Add all the spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder, Coriander Powder) and 1/2 tsp salt. Give a mix, add the chopped green chillies and cook on medium heat for 2-3 mins till oil separates Now add the Onion-Cashew paste made in the grinder earlier, mix and fry for 3-4 mins on medium heat till it's cooked and oil separates Now add the sautéed vegetables and the cubed capsicum (green pepper) mix and fry on medium heat for 3-4 mins till the vegetables are coated well with the masala and oil separates Now add 200 ml water, give a mix & cover and cook on low heat for 12 mins till the vegetables are cooked and oil separates. ⁃ Add the cream, Garam masala powder and Kasuri Methi & salt for seasoning Give a mix and simmer for 2 mins on low heat. Garnish with finely chopped coriander leaves.

Chicken Malai Handi | Murgh Malai Handi Creamy Chicken Recipe | Boneless Chicken Gravy Ingredients for Chicken Malai Handi: (Tsp -teaspoon; Tbsp-tablespoon) Boneless Chicken thighs - 500 gms (cut into 2" pieces) For Marination: Salt-1 tsp White Pepper Powder-1 tsp Onion-Cashew Paste: Onion, sliced- 2 medium (130 gms) Cashew nuts-12 nos Green Chillies, cut- 3 Whole Spices: Green Cardamom-5 Cloves-5 Black Peppercorns-12 Spice Powders: White Pepper Powder-1/2 tsp Coriander Powder-1 tsp Cumin Powder-1 tsp Garam Masala Powder-3/4 tsp Nutmeg Powder (Jaiphal)- 1/4 tsp Other Ingredients Ginger Garlic paste-2 tsp Whisked Curd/Yogurt- 3 tbsp curd whisked with 3 tbsp water Fresh Cream-4 tbsp Oil-3 tbsp Butter (optional)-1 tbsp Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered-2 tsp Preparation: Clean and cut the boneless thighs into 2" pieces. Grind the white peppercorns or use readymade white pepper powder. Grate the Nutmeg (Jaiphal) into a powder. Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins. For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts. Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set " it aside aSIde on on a a plate plate to cool. Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste. For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later. Process: Heat oil in a wok or kadai and add the whole spices. Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins. Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing. ⁃ Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown. Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins. Lower the heat and add the yogurt-water mix Cook on low heat for around 3 mins till oil separates. Add 100 ml water give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender. Remove the lid and add the fresh cream. Give a mix and add another 50 ml water. Cover and cook on low heat for another 5 mins till oil separates. Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves) Mix and simmer on low heat for 2 mins. Serve with roti or naan.

Chicken Tikka No Oven | Chicken Tikka Kebab on Tawa | Chicken Tikka Recipe | Chicken Tikka Kebab | Chicken Tikka Without Oven | Tandoori Chicken Tikka Kebab | Chicken Kebab | How to Make Chicken Tikka | Murgh Tikka Kebab Ingredients for Chicken Tikka Kebab: (Tsp-Teaspoon; Tbsp-Tablespoon) Boneless Chicken - 500 gms (cut into 2" tikka pieces) 1st Marinade: Salt-1 tsp Lemon Juice-2 tsp Ginger Garlic Paste-1 tbsp 2nd Marinade Hung Curd- 5 tbsp Turmeric Powder-a pinch (1/8 tsp) Kashmiri Chilli Powder-5 tsp Garam Masala Powder-3/4 tsp Kasuri Methi(Fenugreek Leaves), dry roasted & powdered-1/2 tsp Salt-a pinch (1/8 tsp) Red Food colour- a pinch (optional) Cooking Oil- 2.5 tbsp Other Ingredients: Cooking Oil- 2 tbsp Piece of charcoal (for infusing smoke to the marinated chicken for a barbecue flavour) Ghee-1tsp Preparation: To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly. You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas. Wash and pat dry the boneless chicken fillets. Cut into 2" tikka shapes Marination: For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins. To prepare the 2nd marinade, add all the ingredients mix well and set aside for 30 mins. To prepare the 2nd marinade, add all the ingredients specified above in a bowl. Whisk everything together and then add the marinated chicken pieces without the water that has released from the chicken. Mix everything well so that the chicken tikka pieces are well coated with the marinade. Now infuse the marinated chicken pieces with smoke using a burning coal to give a tandoor flavor to the chicken For that keep a small bowl in the marinade to put the coal piece. Now take a small piece of coal & keep on gas flame till it has red embers. Hold it with a kitchen tong & place it in the small bowl. - Add 1 tsp of ghee on the coal. It will start to smoke. Cover the bowl immediately with a lid or plate so that the smoke remains inside the bowl. You can remove the coal after 30 mins. Set aside to marinate for 3-4 hours in the refrigerator. Take out the marinated chicken from the refrigerator 30 mins before cooking. Process: Heat 2 tbsp oil in a pan and arrange the marinated chicken tikkas side by side. Don't crowd the pan, make it in 2 batches. Fry on high heat for 2 mins, flip the tikkas on the other side and continue to fry on high heat for 2 mins on the other side. Flip again on the other side and continue to fry on medium heat for 3 mins on each side. Baste the chicken pieces with oil in the pan on both sides while the chicken is being fried. Repeat the above steps for the next batch too. Serve as an appetizer

Paneer Khurchan | How To Make Paneer Khurchan | Paneer Khurchan Recipe | Paneer Khurchan Delhi Style I Restaurant Style Paneer Khurchan| Masala Paneer Khurchan Paneer Curry Ingredients for Paneer Khurchan: (Tsp-Teaspoon; Tbsp-Tablespoon) Paneer - 250-300 gms (cut into thick slices inch thickness, 2 inch length) Paneer fried with: Oil-1 tbsp Salt-1/4 tsp Turmeric powder-pinch Kashmiri Chilli Powder-1/4 tsp Kasuri Methi (dry roasted & crushed)-1/4 tsp Tempering: Cumin seeds-1 tsp Spice Powders Turmeric Powder-1/4 tsp Red Chilli Powder-1 tsp Kashmiri Chilli Powder-1 tsp Coriander Powder-1.5 tsp Cumin Powder - 1/2 tsp Garam Masala Powder-1/2 tsp Kasuri Methi, roasted and crushed- 1 tsp + pinch Vegetables for sautéing Onion, thick slices-75 gms Green capsicum, thick slices-75 gms Red Pepper-thick slices-75 gms Yellow pepper-thick slices-75 gms Other Ingredients: Onion, chopped- 100 gms (1 big onion) Ginger Garlic paste-1.5 tsp Readymade Tomato purée- 5 tbsp Green chillies, sliced-2-3 Fresh cream-2 tbsp Oil-2 tbsp Ghee-2 tbsp Preparation: Cut the paneer into longish pieces. Set aside. Chop one big onion. Make thick slices of the onion & peppers. ⁃ Also slice the green chillies & chop the coriander leaves Dry roast the kasuri methi for around 30 secs and crush it with your hand once cooled. Process: Heat oil and ghee in a kadhai and add the cumin seeds. Once it splutters, give a stir and add the chopped onions. Fry on medium heat for around 5 mins till yellowish in colour. Add the ginger garlic paste and fry on low heat for 2 mins till raw smell is gone. Add the readymade tomato purée, and all the spice powders other than garam masala powder. Give a stir, add 3 tbsp water and fry on medium heat for 3-4 mins till oil separates. Now add the sliced onions, red, yellow, green pepper and green chillies. Also add salt, garam masala powder, kasuri methi and mix & fry on medium heat for 5 mins till these are cooked but not too soft. These should be crunchy. Now add the fried paneer slices and give a mix. ⁃ Add 150 ml water, give a mix and cook covered on low heat for 5 mins till oil separates Now add the fresh cream, pinch of crushed kasuri methi & chopped coriander leaves Give a mix and simmer for around 2-3 till oil separates.

Palak Chicken Curry | Spinach Chicken Recipe Saag Wala Chicken | Palak Chicken Recipe I Chicken Saagwala | Palak Chicken | Chicken Recipe | How To Make Palak Chicken | Spinach Chicken Curry I Chicken Curry Recipe Ingredients for Palak Chicken Curry Chicken - 500 gms (curry cut with bones) Spinach sliced- 3 cups ( 200-220 gms) Tempering: Green Cardamoms-4 Cloves-4 Cinnamon-1 Black Peppercorns-15 Cumin Seeds-1/2 tsp Spice Powders: Turmeric Powder-1/2 tsp Red Chilli Powder-1 tsp Kashmiri Chilli Powder-1 tsp Coriander Powder-1tsp Cumin Powder-1/2 tsp Salt-1 tsp Garam Masala powder-1/2 tsp Other Ingredients: Crushed Ginger-1 tsp Crushed Garlic- 1 tbsp Green chilli, crushed- 1 tbsp Fried Onions (lightly crushed) - 5-6 tbsp-(150gms sliced onions) Whisked curd/yogurt-100 ml (4-5 tbsp) Oil-3 tbsp Preparation: Slice the onions and fry in oil till golden Remove and when cooled, roughly crush it with your hand. Now peel and crush the Ginger & Garlic in mortar & pestle. Also cut and crush 1 or 2 green chillies. Wash, pat dry and slice the spinach leaves. Process: Heat oil and add the whole Garam masalas. Also add the cumin seeds and when it splutters give a stir. Now add the crushed ginger, garlic & green chillies. Give a mix and fry on medium heat for 1 min. Now add the chicken pieces and fry on medium heat for 3-4 mins till browned Now add all the spice powders (other than garam masala powder) & salt and mix & fry the chicken pieces on medium heat for 2-3 mins till oil separates Now switch off heat and add the whisked curd/plain yogurt and the crushed fried onion and give a mix. Switch on heat and cook on low heat for another 3-4 mins till oil separates Now add the sliced spinach and cover & cook on low heat for 2 mins for the spinach to soften. Remove lid, give a mix and cover and cook on low heat for 10 mins. Now remove lid and add the garam masala powder. Give a mix and simmer on low heat for another 5 mins. You can add around 50 ml water if you want Gravy.

Dhaba Style Paneer Curry | Restaurant Style Paneer Curry | Paneer Gravy | Dhaba Style Paneer Masala | Dhaba Style Paneer Sabzi | Paneer Masala Recipe | Paneer Curry Recipe I Dhaba Style Paneer Gravy Ingredients for Dhaba Style Paneer Curry: (Tsp-Teaspoon; Tbsp-Tablespoon) Paneer, cut into around 1" rectangular piece 250 gms For tempering: Cumin seeds-1 tsp Green cardamom-3 Cloves-4 Cinnamon-1 small Black cardamom-1 Bay leaf-1 Red Chillies-3 Spice Powders: Turmeric-1/2 tsp Deggie Mirch (or Red Chilli Powder)-1 tsp Kashmiri Chilli Powder-1 tsp Coriander powder-1.25 tsp Cumin powder -1/2 tsp Later, Kasuri Methi, roasted and crushed-2 tsp Garam Masala -1/2 tsp Other Ingredients: Ginger crushed-1 tsp (1" piece) Garlic crushed-1 tsp (3 cloves) Onions chopped-2 small or 1 big (120 gms) Whisked curd/yogurt-3 tbsp Tomato purée, readymade- 5tbsp Fresh cream, (optional)- 1-2 tbsp Coriander leaves, chopped - 2 tbsp Oil-4tbsp Salt-1/2 tsp +1/2 tsp Preparation: Cut the paneer into around 1" rectangular pieces. Peel and chop the onions. Peel & crush the ginger & garlic in a mortar & pestle or on a chopping board. Set aside. Whisk the curd/plain yogurt till smooth & set aside. Dry roast the fenugreek leaves for around 30secs. Cool and roughly crush it with your hand. Fine chop the coriander leaves for garnish. Process: Heat 1-2 tbsp oil in a pan and then add the cut paneer. Fry it on medium heat for around 2 mins till slightly brown and then flip. Repeat on the other side for another 2 mins. Remove onto a plate. Now heat oil in a kadhai, add the whole spices and give a stir. Add the crushed ginger and garlic and fry on low heat for around 2 mins. Add the chopped onions and 1/2 tsp salt and fry on medium heat for 6-7 mins till light brown. Now add the spice powders and a splash of water. Mix and fry on low heat for 2-3 mins and then add tomato purée. Fry on medium to low heat for 2-3 mins till oil separates. Now switch off heat & add the whisked curd/yogurt. Give a mix and switch on heat. Cook on low heat for 3 mins till oil separates Add the fried paneer pieces, give a mix and add 200 ml water. Also add 1/4-1/2 tsp salt and cover & cook on low heat for 10 mins Now remove lid add garam masala powder, kasuri methi & fresh cream and simmer for 2-3 mins. Garnish with chopped coriander leaves, give a mix and serve hot with Naan, Kulcha or Zeera rice.

Paneer Kali Mirch Recipe | Restaurant Style Paneer Kali Mirch | How To Make Paneer Kali Mirch | Paneer Kalimirch I Paneer In White Gravy | Spice Swad Paneer Recipe Ingredients for Paneer Kali Mirch Recipe: (Tsp-Teaspoon; Tbsp-Tablespoon) Paneer(cheese)-250gm To fry Paneer Salt-1/4 tsp Crushed Black Pepper-1/4 tsp Coriander leaves chopped-1 tbsp Oil- 1 tbsp Onion-Cashew Paste Onion, sliced- 2 small (120 gms) Ginger, chopped- 1" piece (8-9 gms) Garlic cloves-6-7(8-9 gms) Green Chillies-2-3 (8-9 gms) Cashew nuts-10 Whole Spices: Green Cardamom-3 Cloves- 3 Cinnamon-2 pieces Whole peppercorns-10 Other Ingredients: Whisked Yogurt- 3 tbsp whisked and then 3 tbsp water added Garam Masala Powder-1/2 tsp Crushed Pepper-1tsp Other Ingredients: Whisked Yogurt- 3 tbsp whisked and then 3 tbsp water added Garam Masala Powder-1/2 tsp Crushed Pepper-1 tsp Kasuri Methi (Dried Fenugreek Leaves)- 2 tsp Salt for seasoning- 1/2 tsp Preparation: Slice the onions, peel the ginger and garlic & chop the ginger. Cut the green chillies to pieces. Heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 4 mins till the onions are soft and translucent Add the chopped ginger and garlic and keep frying on medium heat for 1 min. Now add the cashew nuts and cut green chillies. Mix and fry on low heat for another minute. Remove onto a plate and allow to cool. To blend, add the items to a blender/grinder and coarse grind it. Now add 3 tbsp water and blend it into smooth paste Whisk the curd/plain yogurt till smooth and then add 3 tbsp water. Give a mix and set aside Dry roast the Kasuri Methi, set aside and crush it with your hand. Chop 2-3 tbsp coriander leaves and set aside. Process: Heat 1 tbsp oil in a pan and place the paneer pieces side by side. Sprinkle the pepper powder, salt and 1 tbsp fine chopped coriander leaves. Fry on medium to low heat for a min and then flip. Continue on the other side for another minute. Remove onto a plate and set aside. Now take another pan/kadhai and heat 2-3 tbsp oil. Add the whole spices and allow it to splutter. Give a stir and keeping the heat on low, add theAdd the whole spices and allow it to splutter Give a stir and keeping the heat on low, add the paste blended earlier. Add the salt and crushed pepper after 2-3 mins. Stir and fry on low heat for another 4-5 mins till oil separates Switch off heat and add the whisked curd/ yogurt (mixed with water) and the garam masala powder. Mix and then switch on heat. Stir and cook on low heat for 2-3 mins till oil separates. Now add 150 ml water, mix and simmer for 2 mins till oil separates ⁃ Add the fried paneer pieces, mix and cover & cook on low heat for 10 mins till chicken pieces are tender. Open the lid and sprinkle a pinch of crushed pepper and Kasuri Methi. Mix and simmer on low heat for 2-3 mins till oil separates

One Pot Chicken and Rice | Easy Chicken Rice Recipe | One Pan Chicken Rice | Chicken and Rice Casserole | Chicken Rice Bowl Recipe | One Pot Meals | Chicken Rice Recipe Ingredients for One Pot Chicken and Rice: Boneless Chicken - 500 gms or 1 lb Basmati Rice- 2 US cups measure (375-400) Whole Spices: Star Anise-2 Whole Black Peppercorns- 20 Bay Leaves-2 Spice Powders: Coriander Powder-2 tsp Fennel Powder-1 tsp Garam Masala Powder-1 tsp Other Ingredients: Onions sliced- 2 medium (150 gms) Green Chillies slit-4 Ginger Garlic paste-2.5 tsp Coriander leaves, chopped-4 tbsp +1 tbsp for garnish Mint leaves, chopped- 3 tbsp Salt- 1 tsp + 1 tsp in rice Refined Oil- 3-4 tbsp Butter-1 tbsp Fresh Cream -3 tbsp Hot water-650ml Preparation Wash and soak the Basmati Rice for 30 mins. Slice the onions, slit the green chillies and chop the coriander & mint leaves. Process: Heat 3 tbsp oil + 1 tbsp butter in a pan Now add the whole spices and give a stir - Now add the sliced onions and fry on medium heat for 6-7 mins till light brown in color. (Check the timing, the onion needs to be little brown) Now add the chicken pieces and fry on high heat for 4-5 mins till the chicken pieces are browned. Add the ginger garlic paste and mix & fry on low heat for 3 mins. ⁃ Now add the coriander powder, fennel powder, garam masala powder and 1 tsp salt. Mix and fry on medium heat for 2-3 mins till the chicken pieces are browned & coated with masala. Now lower heat and add the fresh cream. Mix and cook on low heat for 2-3 mins till it's cooked and oil separates Now add the hot water and give a mix. Keep the heat on high and add slit green chillies, chopped coriander & mint leaves and 1 tsp salt. Give a stir and wait for the water to come to a boil. Add the drained rice to the boiling water and give a gentle stir. Cook the rice on medium heat for 5 mins. Again give a gentle stir, reduce the heat to low and cover & cook on low heat for 5 mins. Remove the lid, give a gentle stir and cover and cook on low heat for another 5 mins. Once done, garnish with chopped coriander leaves and let it rest for around 30 mins before serving.

Instant Chicken Fry Recipe | Quick Masala Chicken Fry Recipe | Chicken Fry For Bachelors I Simple Chicken Fry For Beginners I Chicken Fry I Chicken Fry Recipe | Masala Chicken Fry | Simple and Tasty Chicken Fry | Easy Chicken Fry Ingredients for Instant Chicken Fry: (Tsp- Teaspoon; Tbsp- Tablespoon ) Chicken curry cut small pieces - 500 gms Marination: Turmeric Powder-1/2 tsp Red Chili Powder -1 tsp Coriander Powder-1 tsp Kashmiri Chilli Powder-1 tsp Pepper Powder- 3/4 tsp Garam Masala Powder-1/4 tsp Salt-1 tsp Ginger Garlic paste-2 tsp Green chillies, thick chopped -3 Coriander leaves chopped- 4 tbsp Kasuri Methi- 1.5 tsp Lemon juice-2 tsp Half sliced onions- 1 large (100 gms) Groundnut oil-2 tbsp Tempering: Green Cardamom-3 Cloves-4 Cinnamon-2 pcs Other Ingredients: Oil-2-3 tbsp Cariander leaves chonned-2 tbsp for garnish Preparation: Take one large onion and slice these into small slices. Chop the coriander leaves and cut the green chillies into one inch pieces. Marinate the chicken with the ingredients mentioned above and set aside for 30 mins. Process: Heat oil in a pan and add the whole garam masala. Give a stir and then add the marinated chicken pieces. Fry on medium heat for 2-3 mins till chicken is little browned. Flip these and fry on medium heat for another 2-3 mins. Flip the pieces again, reduce heat and and cover & cook on low heat for 10 mins. Remove lid, flip the pieces again and cook on low heat for another 10 mins till chicken is tender and browned. Remove lid, give a stir and garnish with chopped coriander leaves