Add all the marination ingredients to the cleaned Prawn and mix well. Set aside to marinate for 5 minutes.
Now Heat Oil in a pan. Then add marinated prawns. Saute until Prawn is fried. Prawn will release some water. Cook it on medium flame. Let it cook for 5 to 7 mins till it is cooked, turns red and curls.
Now turn off flame and remove the prawns from pan and keep aside.
Now heat oil in a kadai. Add Mustard seeds. When it starts cracking, add Onion and saute until onion turns golden.
Meanwhile make a thick paste adding ginger garlic paste, Turmeric , Chili , Coriander and Cumin powder with little amount of water.
When Onion turns golden, add prepared paste to it and saute until spices get fried completely and oil starts separating. Keep Stirring continuously.
Now add chopped Tomato and salt. Cook for 2 minutes.
Now add half of the chopped coriander leaves and fried Prawns. Cook it for another 2 minutes.
Now add 3 cups of water and bring it to a boil and simmer for 2 minutes.
Prawn Masala is ready now. Garnish with chopped Coriander and serve.
Basmati Rice : 2 cups (Soaked in water for 15 minutes)
Fried onion : 3 medium
sliced onion : 1 medium
Eggs : 4 boiled
Curd : 4 tbs
Ginger Garlic paste – 3 tbs
Sabut/Whole garam masala: Black cardamon – 1, Green cardamon- 2, Cinnamon stick- 1 inch, Bay Leaf- 3, Clove- 2, Black pepper- 4, Sahi Jeera- 1 tbs, Javitri – small piece
Powdered spices: Turmeric powder- 1/2tbs, Coriander Powder – 1/2 tbs, Chili powder- 1/2 tbs, Biryani masala- 2 tbs
Ghee : 4 tbs
Oil : 4 tbs
Chopped Mint and Coriander leaves
Lemon : small piece
Boil water with 2 tbs ghee, whole garam masala and 1 tbs salt. Cook Rice in this water till rice is 80% cooked.
Slit boiled eggs with knife from all sides.
Heat oil in a pan. Add sliced onion and fry until brown. Set it aside to a plate.
In the same pan heat oil. Fry boiled eggs with a pinch of chili , turmeric, coriander and biryani masala powder.
When rice is 80% cooked, drain it and keep aside.
Now heat oil and ghee in a heavy bottom pot. Add sahi jeera/cumin and bay leaves.
Now add sliced onion and saute for 30 secs. Then add ginger garlic paste and fry until onion turns golden. Then add all the powdered spices and fry it for few seconds.
Now add curd and mix well. Add salt and 2 tbs of Biryani masala. Then add fried eggs and saute until the mixture thickens. Switch off the stove.
Now add 2 tbs ghee. Sprinkle some fried onion and chopped coriander and mint leaves. Then add partially cooked Rice. Sprinkle Biryani masala, fried onion, chopped coriander and mint leaves and lemon juice. Also sprinkle little amount of water. Cover the pot.
Now heat a heavy bottom tawa. Place pot over the tawa. Set the flame to very low. Cook it this way for 10 mins. Switch off and allow it to rest for another 10 mins.
Methi Chicken Recipe | How to prepare Methi Chicken | Chicken with fenugreek leaves recipe
A Delicious Chicken recipe prepared with fresh Methi/Fenugreek leaves.
Chicken – 1/2 kg boneless or with bones cut into small pieces (I am using boneless and have washed with turmeric powder and lemon juice)
Curd – 1 bowl
Turmeric/Haldi Powder – 1/2 tbsp
Chili/Mirch powder – 1/2 tbsp
Coriander/dhania Powder – 1 tbsp
salt – 1/2 tbsp
Lemon juice – few drops (don’t add more)
Sliced Onion – 2 medium
Ginger Garlic paste – 3 tbsp
Fresh Methi/Fenugreek Leaves – 200 gm (half chopped and half whole leaves)
Green Chili – 2-3
Cumin/Jeera seeds – 1 teaspoon
Bay Leaves – 2
Cinnamon stick – 1 inch
Green Cadamom – 2
Black Cardamom – 1
Garam masala powder – 1 teaspoon
Oil – 2-4 tbsp
First marinate chicken with all the ingredients mentioned above under marination. Keep aside for 10-15 minutes.
Now heat oil in a pan. Add whole spices (Cumin/Jeera seeds, Bay Leaves, Cinnamon stick,Green Cardamom, Black Cardamom) to it.
When whole spices starts spluttering, add sliced onion to it and saute until onion becomes light golden in color.
Add ginger garlic paste and saute until raw smell goes off
Add all the methi/fenugreek leaves to it and saute for 2-3 minutes.
Now add marinated chicken to it. Mix well. Add green chillies.
Cover and cook until oil getting seperated.It will take approx 5-7 minutes. Keep stirring in between.
Now add garam masala and two cups of water. Again cover and cook for 5 minutes.
Here is an easiest way to pick and eat an Avocado – A Super Food
Other than Weight Loss and Healthy skin, there are many more benefits of Avocados. Numerous studies have found that a predominantly plant-based diet that includes foods such as avocados can help to decrease the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion and hair, increased energy and overall lower weight.
To make sure Avocado is ripen, Select darker colored (almost Black) Avocado.
Hold it in one hand and Slice slowly down the center lengthwise around the seed, starting at the narrower end.
Holding the avocado in the palm of one hand, use your other hand to twist and rotate the two halves apart. (Refer to above Video)
Slice the avocado in half or cut into wedges. Then pull outer dark layer or skin away from the inner green flesh of the fruit.
Now cut avocado into small pieces.
Throw away skin and seed.
Now take 1 cup milk and 2 teaspoons sugar to make avocado smoothie.
Put avocado, milk and sugar in the jar and grind it just for few secs.
Avocado smoothie is ready. Serve it in a cup or bowl.