Life, Death And Best Vegetarian Recipes
Dhaniya Murgh
• 1200 gm chicken thigh, boneless
• 1 cup ghee
• 5 Tbsp ginger, chopped
• 5 Tbsp green chilli, chopped
• 3 Tbsp ginger garlic paste
• Salt to taste
• 1 Tbsp turmeric powder
• One and a half tbsp cumin powder
• 2 1/2 Tbsp coriander powder
• 1 1/2 Tbsp deggi mirch
• 1 Tbsp yellow chilli powder
• 1 1/2 Tbsp kasoori methi
• 1 1/2 liter chicken stock
• 1 1/2 cup yoghurt
• 3/four cup brown onions
• 1/2 cup bhunna masala
• 1 cup fried cashewnut paste
• 2 Tbsp coriander seeds
• 3/4 cup green coriander
• 1 Tbsp garam masala powder
• 1 Tbsp green cardamom powder
• 1 1/2 cup contemporary cream
1. Heat ghee in a heavy-base kadhai. Add ginger, chili and ginger garlic paste, and fry it.
2. Add the rooster and saute until coloration turns brown.
3. Add salt, turmeric, cumin powder, coriander powder, deggi mirch, yellow chili, kasoori methi.
4. Add some hen stock and cook it.
5. Remove the chicken, when the mixture dries up and keep warm.
6. Now, add yoghurt, brown onions, bhunna masala, cashewnut paste, pounded coriander seeds and coriander roots. Cook until masala leaves oil.
7. Now add the chicken and chicken stock, and cook on a slow flame till hen is cooked.
8. Add garam masala powder and green cardamom powder.
9. Finish with cream, coriander seeds. Serve sizzling
Spinach chickenpeas recipes
• 250 gm of chickpea (chole, garbanzo)
• 3 cups finely chopped spinach
• 2 medium tomatoes
• 1/2″piece ginger
• 1 inexperienced chili
• oil
• 1/four teaspoon asafetida
• 1 teaspoon cumin seed
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon purple pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garam masala
- Soak the chana in water in a single day, drain the water and rinse it. 4. Add the asafetida and cumin seeds. 9. Add the garam masala and let it cook for another minute. 2. Blend the tomatoes, green chilies, and ginger make a puree. 7. Add the chickpeas and mash them calmly with a spatula so they soften
- Add more water as needed to maintain the gravy consistency to your liking, and let it cook on low heat for 7 to 8 minutes. 3. Heat the oil in a saucepan. 6. Add spinach, and salt and one half cup of water and let it cook lined for four to 5 minutes on medium heat coated. 5. Add the tomato puree, coriander powder, turmeric, crimson chili powder and cook for about four minutes on medium heat.
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Nikita Verma writes about many Indian food recipes associated topics like healthy and simple food. She has gained proficiency in various sections like Indian Food Recipes, rise recipes, Dinner recipes and so forth.
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