Herbs chicken Gravey with potato ( Basil , mint & blackpaper,etc) No Garlic

 

Ingredients and preparation

   1)Chicken 500gm

marinated with 2tablespoon lemon juice and 1/2 teaspoonclove and 1/2 cenemon powder...keep aside for 15 minutes

2)Basil leaves  1/2 cup and Mint leaves 1/2cup finely chopped,

3) 1 large onion chopped and 1 large 

onion paste

4) Green chillies paste  and Ginger paste

5) curd 1 cup and cream / malai 1/2 

6) Masala powder :1/2 tsp turmeric, 1tsp pcoriender, 1tsp cumin, 1tsp Oregano,1/2 tsp peparica ,1 tablespoon Home made Biriyani masala, 1 Teaspoon  black paper powder, salt as per taste and 1teaspoon suger

7) 2 large potato ...cut into medium cube shape... firstly frying the potatoes and keep aside for mixed with chicken later.

Now take a bowl and mixed all the ingredients (without Onion and cream )and marinated chicken mixed together  with  1 Teaspoon of olive oil ..

let at pan heat with 2 tablespoon of ghee firstly add Cumin seeds and Onion  chopped saute for 1 minute ,after 1 minutes add onion paste when the onions are cooked then added chicken mixture and Saute constantly 2 minutes, now added fried potatoes and cook for another  2 minutes ,when ghee separated from the Gravey that time add 1 cup water and lid the cover Cook for 2 minutes

    When herbs smells reached out then the time adding cream  and just cook for 1 minutes ...Herbs chicken Gravey is ready enjoying with rice,nun,anytype of parntha

Or as a starter 

Mixed veg with curd Gravey[ without Onion & Garlic]

Ingredient:--

  1)  Take any three or four types vegitables as per your choice

   Here I m using

  Potato 2

  Coulyflower 400 gm

  Capsicum 2

  Pumpkin 150 gm

  Carrot 1

2)Besan 2 Tablespoon

3) curd 1 cup full

4) greenchily paste 2 tablespoon

5) ginger paste 1/2 teaspoon

6) ghee 1 Tablespoon

7) Masala powder:--

        @Turmeric 1/2 teaspoon

       @ Coriander powder1/2 teaspoon + 1/2 teaspoon

       @Cumin powder 1/2teaspoon + 1/2 teaspoon

       @Kitchen king masala 1 teaspoon

8) For Tadka:--

   @ Sabud lal mirch ( dry redchili) 2

   @ Methi seeds 1/2 teaspoon (Fenugreek)

  @ Rai seeds 1/2 teaspoon (mustered Seed)

  @ Tej patta 1 (Bay leaf)

  @ Karipatta 8,9

 @ Mustered oil  1 tablespoon

9) suger 1 teaspoon

10) salt as per taste

####Process###

    First we frying and boild  the vegetables.

Take a presure cooker place on gas ,now pour ghee heat it added vegetables

with pinch of salt ,coriender,cumin,seeds,add some suger saute some minutes add 1cup water and cover the lid and Cook for 2 whitsel 

   Next take a mixture grinder and grinding the besan and curd makes a thine ghole.

   At other side take a kadai add mustered oil heat well now add red chili,whole seed , currypata, Bay leaf..

saute for some second now added masala powder and salt and pour the besan curd ghole mixed it well and cook for 5 minutes. 

     When Gravey is ready now added cooked vegetables and cook for another 2 minutes

   Now dish is ready to serve.serve it with rice roti

  

Beetroot chicken Gravey

Ingredients:--

   500gm chicken

   Curd 1 & 1/2 cup

   Onion large 1 chopped and 1 onion paste

  Ginger  2 Tablespoon

  Beetroot juice 1 cup,

 Ghee 3 Tablespoon

 Homemade Garammasala 1 Tablespoon

 Roasted cumin seeds powder

Greenchily paste according to taste

Salt

Cream 3 Tablespoon

Whole spices... bay leaf  1, cenemon stick 1 ,cloves 3 

Rose water and keora water 

 ***Process***

     First we prepare Beetroot juice as simple way take 1 beetroot and grinding it with 1 cup of water after that stain the juice and keep aside

    Take a bowl now add curd and cumin seeds powder bit it well make a batter and keep aside

      Then Take a kadai added 1 tablespoon ghee let it hot add chiken pieces with picnch of salt and green chillies paste and frying the chicken till it's looks lite  golden and then add whole spices masala ..when aroma r rich out then added onion chopped saute for

1/2 minutes,added now onion paste and ginger mixed with well now add masala and curd cook atleast 4 minutes when fell the chicken getting soft now add cream

and garammasala cook for 1 minutes .after end of cooking add rose and keora water and cover with lid

    Serve it with rice roti, parantha,nun

Mango Tango

Ingredients:

 #  3 Medium / 5 Small size mango 

#  Curd 2 cup 

 # Milk  1 glass

# water 1 glass

# chat masala 1 tablespoon

# black salt 1 teaspoon

# Red chilli powder 1 teaspoon

# ice cube

# pudina leaves 2,3 

Process:

At first curd milk and water mixed well and then put the mixture in a mixture grinder ,grind well then add all ingredients and grinding for 30 second

    Transfer to glass and put ice cube and serve ...khatta,mitha,tikha,Tango, shack

 

Fish curry within 15 minutes

Ingredients:--

   1)500 gm /1kl Fish( singhara/ Rui/ katla)

   











2) 1 large onion + 1 large Tomato+ 1 Inc ginger ..and make smooth paste all together

3) 2 Tbsp coriender paste

  4) Powder masala( turmeric, coriender, cumin,redmirchi,)

 5) Salt

  6) Oil

 ###  Process ##

  Take fish Pisces washed out and marinated with tumeric

powder, salt, red chili powder...and keep aside for 5 minutes

   Take a Kadai ..heat it with oil at first fry all the fish Pisces  

 After frying take one spoon oil and add the paste saute for 2 minutes then added masala powder and saute for 2 minutes now added coriander paste saute for a second now added water for making Gravey.

.after 2 minutes when oil reached out that time added fish Pisces at Gravey and boiling for 2 minutes

...after stop the flame plate this fish Dish with Rice 

Amritsari Fishfry

• Singhara fish 250 gm 
• Oil for frying
• Salt as per taste
• 1 Tbsp Ginger paste
• 1 teaspoon Red Michi powder
• 1 teaspoon coriender powder
•  1 teaspoon roasted cumin powder
•  3 Tbsp Gramflour (besan)
•  2 Tbsp cornflour
•  1 teaspoon origano
•   Little bit Water

Process###

    At first marinated the Fish Pisces with salt ,ginder paste ,and red chilli powder

And keep asid for 10minutes

   Now make a batter - take a bowl add besan and cornflour and added  all these masala make a paste now added all marinated fish Pisces and coated with batter...

   Place a deep frying pan on flame,heat it well with oil and after that frying one by one coted fish Pisces frying well till golden brown..cooked all oover for medium heat 

   Our Amritsari fish fry are ready to serve

   Plate it and sprinkle some origano and chat masala.

PUDINA IDLI

Indregient: 

For IDLI:

    #1 & 1/2 cup suji

    #1/2 cup hang curd

     #3 Tablespoon pudina chutney

     #Salt 1/2 teaspoon

    #Eno 1 packet

    #Water as required

For SAMBAR :

       #1 cup Aror /Tur  dal 

      #   All vegetables 1/3 cup .. chopped finely

(Lauki,gajar,began,kaddu,Fateh,tomato)

   #    Green chillies-3

 #Sabud lal mirch 2

 #Rai k dane 1/4 spoon

 #Curry patta 7,8

 #Masala powder:---1/2 teaspoon each- haldi,dhania,lal,mirch

      # Sambar masala 1 Tablespoon

     # Imli pulp 1 Tablespoon

     # 1 spoon oil

## process##

    Suji or pudina chutney salt mixing well with little bit water and keep asid for 5 minutes

   Take Idli stand and grees the tray ..now place idli pot at gas and pour water at pot prepare water vapour 

    Now take Idli mixture and add eno and 2 tablespoon water and mixed it well

  As soon as transfer to idli tray,and place into hot water pot and Steamed for 5 minutes

Other side take presure cooker add dal and all vegies mixed with water and salt now presure cook for 3 whitsel

   After boiling prepare tardka for dal ...at a kadai add oil make oil hot add Raiseeds,sabud lal mirch,karipatta ,when masala cracked then add all masala powder and Dal mixed it well and cook for 5 minutes

    Now our Healthy sambar also ready

We r used only 1 spoon oil for whole dish

now other side idli also ready switch off the flame rest for cool down to 2 minutes after that unmold the idli and serve at plaour pudina Idli Sambar dish is ready to serve

Today I serve this dish at Breakfast for my family with cup of masala tea