Recipestable

Tag: spicy

  • Saffron Roast Chicken Recipe

    saffron roast chicken recipe picture
    saffron roast chicken recipe

    Ingredients for Saffron Roast Chicken:

    • 1 chicken, about 1.6 kg

    For saffron butter

    • 50 gm unsalted butter, softened
    • 1/2 packet saffron threads, crumbled
    • 1/2 tsp salt

    For the onions

    • 1 tbsp olive oil; 25 gm butter
    • 450 gm onions, halved and thinly sliced
    • 2 tsp garam masala;
    • 2 tsp cumin seeds
    • 6 cardamom pods, lightly crushed
    • 2 tsp finely chopped fresh ginger
    • 50 gm sultanas

    How to make Saffron Roast Chicken:

    • Preheat oven to 200C/Gas Mark 6.
    • Loosen the skin from the chicken breast by easing your fingers under the neck flap, over the breast and down to the legs, without puncturing the skin.
    • Mix the ingredients for the saffron butter and spread evenly over the chicken breast under the skin.
    • Secure the neck flap under the bird with a cocktail stick.
    • Heat the oil and butter in a wide pan and deep fry the onions until softened.
    • Add all the spices and cook for 2-3 minutes.
    • Add the sultanas, then transfer to a roasting dish and place the chicken on top, breast side down.
    • Roast for 45 minutes.
    • Lower setting to 190C/ Gas 5 and turn the chicken breast side up.
    • Stir the onions, piling some of the lighter ones on top of the chicken to keep it moist.
    • Roast for a further 45 minutes or until the chicken is cooked through and the onions are crisp.

    • Saffron Roast Chicken is ready to serve.

    • Serve with Lemon Wedges.

  • Chicken Kandhari Kofta Recipe

    Chicken-kandhari-kofta-Recipe-Image
    Chicken kandhari kofta Recipe

    Ingredients:

    • 1/2 kg chicken mince
    • 1/2 tsp cinnamon powder
    • Salt to taste
    • 3 tbsp Oil
    • 2 onions, ground to paste
    • 1 tbsp ginger-garlic paste
    • 1 tsp red chilli powder
    • 1 tbsp coriander powder
    • 1/2 cup tomato puree
    • 2/3 cup cashew-nut paste
    • 1/2 tsp garam masala powder
    • 1/2 cup fresh cream

    How to make Chicken Kandhari Kofta:

    • Mix chicken mince with cinnamon powder and one tsp salt.
    • Divide into equal-sized portions (approx 10) and shape into koftas (balls).
    • Keep aside.
    • Heat oil in a pan, add onion paste and cook till it turns pink.
    • Add ginger-garlic paste and fry for a minute.
    • Add red chilli powder and coriander powder.
    • Now, stir in tomato puree and cashew-nut  paste dissolved in some water.
    • Cook for five minutes on high, stirring constantly.
    • Add one and half cups of water, bring to a boil.
    • Add chicken koftas, cover and cook for ten minutes, stirring now and then.
    • Add garam masala powder and check seasoning.
    • Simmer for three minutes.
    • Add fresh cream, stir well.
    • Chicken Kandhari Kofta is ready to serve.
    • Serve with naan or boiled rice.

  • Spicy Liver Recipe

    Spicy Liver Recipe Image
    Spicy Liver Recipe Image

    Ingredients

    • 1/2 tsp red chilli powder
    • 1/2 tsp black peppers, roughly ground
    • 1/2 tsp cumin powder
    • 1/2 cup fresh coriander leaves
    • 1 cup oil
    • 1 tsp ginger and garlic paste
    • 1 tsp lemon juice
    • 4 green chillies
    • 250 gms mutton liver
    • Salt to taste

    How to make Spicy Liver:

    • Heat oil in a pan, fry liver with ginger/garlic paste and add the spices along with lemon juice.
    • Remove from heat as oil separates from the gravy, otherwise the meat will become hard.
    • Garnish with green chillies and coriander leaves.
    • Spicy Liver is ready to serve.
    • Serve hot with naan!

  • Shahi Chicken Korma Recipe

    Shahi Chicken Korma Recipe Image
    Shahi Chicken korma Recipe

    Ingredients:

    • 1/2 cup oil
    • 1 cardamom
    • 1 tsp chilli powder
    • 1 kg chicken pieces
    • 1 tsp coriander powder
    • 1 pinch nutmeg (jaifal)
    • 2 tbsp garlic-ginger paste
    • 4 green cardamoms
    • 5 tbsp yoghurt
    • 5 onions, medium-sized
    • 8 cloves
    • 10 whole black peppers
    • Salt to taste
    • A few drops of khewra essence

    How to make Shahi Chicken Korma:

    • Slice the onions finely and fry on low flame till they are golden-brown.
    • Remove the fried onion from the oil and keep aside.
    • Now add all the spices, except nutmeg and yoghurt, in the oil and add a little water to prevent burning.
    • Mix well.
    • Add the chicken pieces and fry for a couple of minutes on high flame.
    • Add about a cup of water, or as much as needed, and cover.
    • Now crush the fried onions and mix with yoghurt, and add to the chicken.
    • Mix well, cover and cook at medium flame till the chicken is done.
    • Add a little water if the gravy is too dry.
    • Just before taking off the heat, add a pinch of nutmeg and a few drops of khewra essence.
    • Garnish with finely cut ginger and coriander leaves.
    • Shahi Chicken Korma is ready to serve.
    • Serve hot with naan.

  • Recipe: Shahi Mutton Curry

     

    Shahi Mutton Recipe Image

    Ingredients:

    • 1/2 tsp Kashmiri chilli
    • 1 tsp salt
    • 1 cinnamon stick
    • 1kg mutton, cubed
    • 1 tsp ground cardamom
    • 1 1/4 cups cream
    • 2 tbsp ginger, chopped and peeled
    • 2 tsp cumin seeds
    • 2/3 cup vegetable oil
    • 3 onions, chopped
    • 5 tbsp almonds, blanched
    • 6 tbsp water
    • 6 whole cloves
    • 8 cloves garlic, peeled

    How to make Shahi Mutton:

    • In a blender or food processor, combine garlic, water, almonds and ginger and make a smooth paste.
    • Keep aside.
    • In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon stick.
    • Stir and then add chopped onions and cook till they are light brown.
      Lower flame and add the paste.
    • Fry, stirring for a couple of minutes, add the meat and fry five to 10 minutes.
    • Now add about two cups of water, cumin seeds, Kashmiri pepper and salt.
    • Mix well, cover and cook at medium heat till the meat is tender.
    • About half way through the cooking, lower the flame and add cream.
    • Mix well, cover and cook till the meat is tender and the oil comes on top.
    • A few drops of korma essence can be added to enhance the flavour.
    • Shahi Mutton is ready to serve.
    • Serve hot with naan or rice.

  • Mixed Vegetable Paratha Recipe

    Sabzi Ka Paratha

    Try this Sabzi Ka Paratha recipe to make an excellent lunch for your family. An excellent way to get nutrition.

    Sabzi Ka Paratha Recipe
    Photo: Sabzi Ka Paratha Recipe

    Check it out the Sabzi Ka Paratha Recipe here!

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For the dough:

    • 1-1/2 cups all purpose flour(maida)
    • 1-1/2 cups wheat flour
    • 1/2 tsp salt
    • 1 tsp melted butter or ghee
    • A little milk

    For the stuffing:

    • 2 mix boiled vegetables (cabbage, cauliflower, carrot, green peas, French beans, capsicum)
    • 1 onion, finely chopped
    • 2 potatoes, boiled and mashed
    • 2 green chillies,finely chopped
    • 1/2 tsp red chilli powder
    • 2 pinches garam masala
    • 2 tbsp fresh coriander leaves,finely chopped
    • 2 tbsp ghee
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make the dough: Combine the all purpose flours,wheat flour,salt and butter. Put enough milk and make soft dough.

    Step 2

    Knead the dough properly and keep aside for at least 15 minutes.

    Step 3

    To Make Stuffing: Heat the ghee, put the onion and cook till it becomes soft. Put the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.

    Step 4

    Take out and keep it cool.

    Step 5

    Divide the dough into 12 equal portions.

    Step 6

    Apply a little flour and roll out into rounds.

    Step 7

    Put 2 tbsp of the stuffing in the center of each dough round and fold like an envelope from all the corners.

    Step 8

    Roll into rounds and cook on hot griddle (tawa) for 1-2 minutes, turn over on the other side and cook again till it becomes crispy.

    Step 9.

    Repeat the same procedure for the remaining rounds. Sabzi ka paratha is ready to serve.

    [/tab] [tab]

    • Serve with curd.

    [/tab] [/tabs]
    If you like Sabzi ka paratha Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Sabzi ka Paratha, do share with us and we would be glad to give it a try.

  • Fresh & Flavorful: The Perfect Green Peas Paratha Recipe

    Ingredients:
    For Stuffing:

    • 500 gm green peas
    • 5 garlic cloves
    • 1 inch ginger piece
    • 1/2 tsp cumin seeds
    • 3-4 green chillies
    • salt to taste

    For Paratha:

    • 2 cup of Wheat Floor
    • 4 tbsp Cooking Oil

    How to make Green Peas Paratha:

    • Mix green peas, ginger,garlic, cumin seeds , green chilies into mixing jar and grind finely till it forms smooth paste.
    • Then Heat oil in pan and add green paste to it.
    • Add salt and Keep stiring it till water get soaked.
    • Then spread the mixture into a wide plate for cooling.
    • Make the tight dough for parathas.
    • Stuff the mixture and roll into parathas.
    • Cook on preheated griddle(tawa).
    • Add little oil to fry.
    • Green Peas Paratha is ready for serve.
    • Serve hot with green chutney.
    Matar-Paratha-Recipe
    Green-Peas-Paratha-Recipe

  • Recipe: Spinach Roti (Palak Ki Roti)

    Spinach Roti (Palak Ki Roti)

    Palak Ki Roti Recipe
    Photo: Spinach Roti (Palak Ki Roti)

    Check it out the Spinach Roti (Palak Ki Roti) here!!

    Ingredients

    • 2 cups flour
    • 1 cup steamed and finely chopped spinach leaves.
    • 1/2 tsp salt
    • 1/2 tsp whole cumin seeds
    • 5-6 black pepper,coarsely crushed
    • 1 tbsp oil to make dough
    • A little water to form dough
    • Oil or ghee for shallow frying

    Directions:

    Step 1

    Mix together the flour, spinach and spices.

    Step 2

    Add 1 tbsp of oil and knead with water to form a dough which is medium-soft.

    Step 3

    Cover and keep in the fridge for at least half an hour to set.

    Step 4

    Break into small balls.

    Step 5

    Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown.

    Step 6

    Transfer into a serving platter. Spinach Roti ready to serve.

    Serving Suggestions:

    Serve hot with yogurt or any pickle or chutney.

  • Recipe: Chilli Pakora Sauce

    Try this Chilli Pakora Sauce recipe from a member of the Recipestable Community.

    Prep Time: 5 minutes

    Cook Time: 0 minutes

    Servings: 5

    Ingredients:

    • 100 ml natural yoghurt
    • 1-1/2 tsp ground cumin
    • 1-1/2 tsp ground coriander
    • 1 -1/2 tsp paprika
    • 1 tsp ground ginger
    • 1/2 tsp chilli powder
    • 1 tsp salt
    • Juice of one lime

     

    Directions:

    Step 1

    In a small bowl, combine together the yogurt, cumin, ginger, coriander.

    Step 2

    Season with salt, chili powder and paprika.

    Step 3

    Stir in the lime juice. Mix well Chilli Pakora Sauce is ready to serve. ENJOY!!

    Serving Suggestions:

    Serve with Pakora or snacks.

     

  • Hot and Sweet Dipping Sauce Recipe

    Hot and Sweet Dipping Sauce 

    A quick and simple Thai sauce. Perfect for cold Thai rice paper rolls, this hot and sweet dipping sauce is also delicious with any type of deep-fried Asian appetizer, such as spring rolls, chicken balls or wontons.

    Check it out the Hot and Sweet Dipping Sauce Recipe here!!

    Prep Time: 15 minutes

    Cook Time: 10 minutes  

    Servings: 4

    Ingredients:

     

    • 2 tablespoons vinegar
    • 3/4 cup sugar
    • 1 cup water
    • 1 tbsp red chilli flakes
    • 1 tbsp salt

    Nutrition:

    Yield: 4 servings

    Amount Per Serving:

    • Calories: 101 kcal
    • Carbohydrates: 25.9 g
    • Cholesterol: 0 mg
    • Fat: 0.2 g
    • Fiber: 0.3 g
    • Protein: 0.2 g
    • Sodium: 146 mg

    Directions:

    Step 1

    Combine the vinegar, sugar and water and boil till the mixture becomes a thick syrup.

    Step 2

    Cool slightly, add the crushed red chillies and the salt.

    Step 3

    Allow to stand for at least 6 hours before using.

    Step 4

    Adjust the vinegar and chillies to your taste. Hot and Sweet Dip is ready to serve. Enjoy!

    Serving Suggestions:

    • Serve with snacks or appetizers.