Tandoori (Clay oven) grilled chicken
Grilled chicken in Clay oven over temperature of 400 Fahrenheit
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Tandoori Chicken - cooked in Clay oven or Tandoor or Convection oven
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Marinated Chicken with Indian spices
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Tandoori Masala - a perfect mix of Indian masalas, can be bought from Amazon or Indian Store
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Garam Masala - Roast these masalas on the pan to light brown and Make a fine powder of this in a blender or use Garam masala powder that you can get from an Indian store or Amazon
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Mango powder - Amchur
Ingredients Raw Chicken whole - 1 kg (2 lbs approx) Yogurt - 200 grams (1/2 lbs) Dried mango powder - 50 grams Garam masala - 50 grams Chicken Masala - 50 grams Salt - 1 tablespoon Red chilli powder (non hot) - 1 tablespoon Garlic, ginger - 50 grams each
Recipe:
Recipe * Wash whole chicken with water and pat dry with a paper towel or dry cloth * Make slits or puncture in chicken with a knife, so marinate can go inside meat properly * Take yogurt, ginger, and garlic paste, salt and rub on chicken inside and outside, leave this for 30 minutes on the kitchen countertop or refrigerator * After 30 minutes wait, apply Garam masala, chicken tandoori masala, red chili, dried mango powder to chicken and rub, so the chicken is marinated and coated. * Leave the marinated chicken for 10 minutes, and heat up Oven to 400-degree Fahrenheit (200 celsius) * Put marinated chicken in Oven with spread-out style as much possible or clay oven with an iron rod through chicken for 1 hour or proper cooking time * Check chicken with a fork for softness and cooked meat * take out the chicken in a big tray, cut it into smaller pieces, put green coriander, butter and chat masala if needed. * Enjoy Grilled chicken
Mutton (Goat Meat) Curry
Goat meat curry made with yogurt and fusion of Indian spices and simmered over low heat until it gets soft to eat
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Mutton (Goat) meat Curry, perfect Indian curry
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MDH Meat Masala - Perfect mix of many Indian Spices
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Onion, Ginger, Garlic, Chilies, and tomatoes
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Yogurt - needed for marinate and gravy
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Desi Ghee, Coriander, and Amchur powder
Ingredients Goat meat (Mutton) - 2 pounds (1 kg) Yogurt - 1 pound (500 g) Onion - 1 pound (500g) Garlic - 50g Ginger - 50g Tomatoes - 300g Bay leaf - 4 Salt - 3 teaspoons or to your taste Turmeric - 2 teaspoons Oil (prefer desi ghee) - 1/2 pound (250 g) Jira - 1 teaspoon MDH Meat masala - 1/4 of the packet (100g) Red chili powder - 50g or to your taste Amchur (Mango Powder) - 2 tablespoons (50 g) Green coriander - 50 g
Recipe:
Wash mutton in running water and dry with a paper towel or cloth Marinate Mutton with Half of the yogurt and set aside for 1 hr on the kitchen shelf and then in the refrigerator for 2 hrs or overnight Take a heavy bottom pan and saute Mutton pieces to light brown color and collect in another container In same Pan, with leftover oil, saute to medium brown Onion (fine cut) along with minced garlic, Jira, and bay leaf Add yogurt, slowly and slowly with 2 spoons and stirring continuously, at the end, add turmeric, red chili powder, and salt After 5 minutes add MDH Meat masala, ginger (minced fine), amchur powder, and continue to stir on medium heat Add Mutton pieces along with any leftover juices in the other container and keep stirring. Add water to cover Mutton pieces in the pan, shift to pressure cooker or keep simmering in the pan with cover for 2 hrs until pieces are soft Once pieces are soft, add coriander (cut fine), tomatoes (cut fine) and keep cooking for 30 minutes in low heat. Taste for Spice, salt level, and Mutton Curry is ready Enjoy Mutton curry with fresh naan or rice.
Kimb - Family of Citrus fruit but with very thick shell
How to make Kimb - spiced up with green chilli, red chili and lot
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Kimb
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Kimb - prepared and ready to eat
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Puree - Green chili and Coriander
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Red Chili - per your spice level
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Salt - per your taste
Ingredients Fresh kimbs - 2 Green Chillies - 2 Corriander - 2 branches Salt - 1 teaspoon Red Chilli - 1 teaspoon Charcoal - 1 hot burning Mustard oil - 2 drops
Recipe:
Get fresh 2 Kimb from the tree if possible or hard fruit. This should not be soft or old fruit. Prepare spices before peeling kimb In a mixer, add green chillis (2 or 3) per your spice level, green coriander (2 branches), make a puree Peel Kimb with a knife with little flesh as well. With peels off your kimb looks like mini football Cut kimb into 2 halves with handle and bottom on each half Squeeze the juice out into a bowl to use in some other cookings if needed Add salt to taste, red chili (1/2 teaspoon), a puree made in the above step of green chili and coriander Mix well, some people put burning charcoal in the center of half and put 2 drops of mustard oil and close the halves This adds a unique grilled flavor and is very good. Cut the halves into small pieces and serve.
Okra stir fry (bhindi crispy)
Okra stir fried with onions, jira, garam masala cooked on slow heat to crispness
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Cooked Okra - This is an all-time favorite of many people around me. Every time I cook this family member finishes it in one sitting and nothing gets saved in the refrigerator. This can be tough to make and turn bad if the proper steps listed above are not taken. The steps above will make it without a slippery gue mess. Please follow the steps exactly to have it crispy.
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Onions, Salt, Turmeric, Jira Cut onion after peeling, into medium size dices not fine cut. Salt to your taste, Jira and Turmeric at the right time as mentioned above. If timing is missed then after taste remains and is not pleasant.
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Garam Masala - This is the perfect mix of a lot of Indian spices and is used in almost all Indian cooking. You can get any brand but I prefer MDH because of its mild flavor and taste it adds to our food.
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Cooking oil - I prefer olive oil because of the great taste it adds to food. You need to get olive oil for sauteing and stirring. Virgin Olive oil is not suitable for this recipe.
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Cooking Pan - This one is pretty good with a heavy bottom and works great on stir fry things.
Ingredients: Okra - 2 lbs Jira - 1 teaspoon Salt - 1 teaspoon (to your taste) Onions - 1/2 pound diced to medium size Oil - 3 tablespoons Heeng - 2 pinches Garam Masala - 1 teaspoon, spice - green chilli or red chilli powder to your taste Haldi(Turmeric) - 1 teaspoon
Recipe:
Wash Okra and dry it with a paper/cloth towel. Cut okra into cylindrical forms of size - 1/2 inches equally Take a heavy pan, preferably cast iron, and pour oil when Oil is hot put Jira and Heeng and immediately put cut okra keep stirring every 3 or 4 minutes with medium heat until Okra turns brownish Add diced onions, garam masala, chili, salt, turmeric Keep stirring every 2 minutes until Onions get little brown but should remain crisp Okra is ready, serve with fresh Indian Roti