NonVeg – PickPlatter

Ghee Roasted Chettinad Chicken Recipe

How to make Chettinad Chicken

Video Link:

Ingredients:
Chicken – 500 gms
Whole spices to grind: 1 tsp Cumin seeds, 2 Red Chili, 5 Green Cardamom/Elaychi, 2 Cloves/Lawang, 1 tsp Black Pepper,1 small piece Cinnamon stick,
1 small piece Mace/Javitri, 1 Star Anise/Chakra Phool
1 tbsp Coriander powder
Curd – tbsp
Salt – 1 tb
Ghee – 2tbspsp
Lemon juice – 1/2 lemon
Oil – 1tbsp
asafoetida/Hing – 1 pinch
Bay Leaf – 1
Curry Leaves – 5-6
Onion Paste – 1 onion
Ginger Garlic paste – 2 tbsp
1 tsp Turmeric/Haldi powder.

Method to Make Chettinad Chicken:

Dry roast all these whole spices for few seconds.
When whole spices are almost roasted, add 1 tbsp coriander powder/ whole coriander seeds and roast for few more seconds.
Be careful spices should not get burnt.
Let it get cool.
Grind all the roasted spices.
Take out grind spices in a bowl.
Add 2 tbsp curd, salt and lemon juice to spices.
Mix it well.
Marinate the chicken pieces with this paste.
Keep it marinated for 2 to 3 hours.
Now heat 1 tbsp oil in a pan.
Add 2 tbsp Ghee.
Add a pinch of Hing and one Bay leaf.
Add Curry leaves.
Add onion paste and saute till it turns light golden.
Now add ginger garlic paste and saute till raw aroma goes off.
Add 1 tsp Turmeric/Haldi powder and saute for few seconds.
Now add marinated chicken pieces.
Roast it from all sides.
Now cover and cook chicken with stirring on intervals.
Cook it like this until chicken is cooked completely.
Garnish with sliced onion, lemon and curry leaves and serve hot.

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Pomfret Fry Recipe

Pomfret Fry Recipe | Pomfret Fry on Pan

Pomfret is my one of the favorite sea food, specially I love Pomfret Fry.
It’s very simpe and quick to cook Pomfret fry.
Pomfret fry is very soft and juicy. To make simple pomfret fry on tawa you just have to marinate fish with spices mentioned below and fry it on tawa or pan. Drizzle some lemon juice and eat with onions, you will love it.

How to make Pomfret fry

Video link:

Ingredients:

Pomfret Fish – 1
Ginger garlic paste – 2 tbsp
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Chili powder – 1/2 tsp
Cumin powder – 1/2 tsp
Lemon juice – 1 tbsp
Salt as per taste
Oil to fry

Method:

Clean pomfret fish and make slits on the fish with a knife.
Mix all the spices together to make a thick paste.
Add lemon juice and salt to spices.
Coat the fish with spices paste making sure to push the masala inside the cuts. Let it marinate for 10 minutes.
Heat vegetable oil in a non stick pan. When the oil is hot, gently place the Pomfret and fry for 3 to 4 minutes on medium heat.
After 3 to 4 minutes, carefully flip the fish and cook on the other side for another 3 to 4 minutes.
Remove the fish carefully from pan . Serve hot along with lemon slices and some sliced onions.

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Simple Egg Bhurji Recipe

Egg Bhurji Recipe | Anda Bhurji Recipe

Egg Bhurji is a simple, quick and yummy recipe. It is an Indian way of making scrambled eggs.
When trying to get a meal ready in minutes, Egg Bhurji is a great choice. It is a great choice when you are in hurry or feeling lazy specially during winters.
It can be served with hot rotis/chapatis. It is also ideal for bachelors and working people as it can be made so quickly.
There are many ways of making egg bhurji. Here I am going you to teach you easiest and quickest way of making egg bhurji.

How to make Egg Bhurji
Recipe video:

Ingredients:

Eggs – 6

Chopped onion – 1 medium

Turmeric powder – 1 pinch

Red Chili powder – 1/4 tsp

Chopped Coriander leaves

Salt as per taste

Oil

Method:

Break 6 Eggs in a bowl.
Add a pinch of turmeric powder.
Add 1/4 tsp Chili powder.
Add 1/2 tsp salt.
Beat Eggs properly.
Heat 2 tbsp oil in a pan.
Add one chopped onion. Saute till onion turns light golden.
Add beaten egg mixture.
Cook on medium heat with continuous stirring.
Break large chunks into small with spatula.
Break large chunks into small. Mix well. Turn off flame.
Egg Bhurji is ready. Serve hot.
You can have it like this or with roti or have it like this.

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Butter Chicken Recipe

Butter Chicken Recipe – Learn how to make restaurant style chicken at home. Butter Chicken with smooth, silky and delicious gravy.
Butter Chicken is one of the most famous Indian dishes around the world. You can find Butter Chicken in almost all Indian restaurants.
Butter Chicken is also known as Murg Makhni. Butter Chicken’s gravy is mainly prepared with tomato puree, Cashew paste, cream and offcourse Butter as you can guess with the name.
Butter Chicken makes an awesome combo – Butter Chicken with Naan, Roti or Kulcha. It also goes well with Rice.

How to Make Butter Chicken at home:

Video Link:

Ingredients:

For Marination:
Boneless Chicken – 400 gm cut into medium sized pieces
Turmeric/Haldi powder – 1/2 tsp
Chili powder – 1 tsp
Lemon juice – 1 tsp
Curd – 1 tbsp
Salt – 1 tsp

For Gravy:
Tomato puree – 4 tomatoes puree (For making tomato puree check at the bottom under – Making Tomato Puree )
Green Chili – 2
Onion – 1
Cashew nuts – 5 to 6 soaked in water for 1 hour
Garlic – 4 roughly chopped
Ginger – 1 inch roughly chopped
Cardamom – 4
Mace/Javitri – 1 small piece
Bay Leaf/Tejpatta – 1 small
Dried Fenugreek Leaves/ Kasoori Methi – 1tbsp
Cream – 2 tbsp
Oil – 1 tbsp
Butter – 2 tbsp

Method:

Add 1/2 tsp turmeric and 1 tsp chili powder to chicken.
Add 1 tsp salt and 1 tsp lemon juice.
Add 1 tbsp curd and mix it very well.
Now keep it marinated in refrigerator for 2-3 hours.
Now heat 1 tsp oil in a pan.
Add 2 tbsp butter.
Add 4 cardamom, 1 small piece of mace/javitri, 1 small bay leaf.
Add 4 chopped garlic.
Add one chopped onion.
Add 2 green chilies and saute for 1-2 minutes.
Add 1 inch chopped ginger and soaked cashew nuts and saute for few seconds.
Now switch off the flame and let this mixture cool.
Now heat a non stick pan. Add 1 tbsp oil and 2 tbsp butter.
Add the marinated chicken and cook for about 5-6 minutes, stirring as required to brown all sides.
Meanwhile prepare tomato puree.
Once chicken is cooked take it out and keep aside.
Now add the onion mixture to a grinder and grind until smooth, you may need a few tablespoons of water to help it grind.
Sieve this paste.
Now add this paste and tomato puree to the pan. Mix well and cook.
Add 2 tbsp cooking cream.
When it comes to boil, add 1 tbsp kasoori methi/dried fenugreek leaves and salt.
Mix well.
Add cooked chicken pieces.
Stir and cook for 2-3 minutes.
Garnish with cream and serve hot with roti, naan or rice.

Making Tomato Puree:

Boil water. Add 1 tsp salt. Dip tomatoes and cook for 2 to 3 minutes.

Remove tomatoes from boiling water and put them into a pot of cold water.

After 2-3 minutes, peel the skins off the tomatoes.

Cut into small pieces.

Grind until smooth puree.

Sieve tomato puree.

Fresh tomato puree is now ready to be used.

Share your suggestions and feedback below 🙂

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Make Chicken Tikka at home

This blog will teach you to prepare Chicken tikka at home without using oven or microwave. This Chicken Tikka is made using fresh coriander and mint leaves. Prepare this Green/Haryali Chicken Tikka at home and enjoy.

Video Link:

Ingredients:

Boneless Chicken – 400 gm (Cut into medium sized pieces)
Mint Leaves- 50 gm
Coriander Leaves – 50 gm
Garlic- 4 cloves roughly chopped
Ginger – 1 inch roughly chopped
Green Chilies – 2 to 3
Turmeric/Haldi powder – 1/2 tsp
Chili/Mirch powder – 1/2 tsp
Coriander powder – 1 tsp
Dry Mango/Aamchur powder – 1 tsp
Garam Masala – 1 tsp
Pepper powder – 2 pinch
Curd – 2 tbsp
Salt to taste
Oil to fry

Making Green Chicken Tikka:

Take Mint and Coriander leaves in a grinder.
Add chopped ginger, garlic, green chilies and curd.
Grind without adding water to make a smooth thick paste.
To marinate the chicken, add this green mixture to chicken.
Add turmeric powder, coriander powder, chili powder and dry mango powder.
Mix very well.
Keep marinated chicken in refrigerator for 30 minutes.
After 30 mins, take out marinated chicken from refrigerator.
Now heat oil in a frying pan.
when oil is medium hot, add chicken pieces one by one to the pan and cook it on low flame.
Once one side of chicken is cooked, flip it to other side.
Keep checking and flipping chicken pieces till they are cooked from all the sides.
Once chicken is cooked from all the sides, chicken tikka is ready. Switch off flame.
Serve chicken tikka hot with onion and lemon pieces.

Tips: You can cover it while cooking to make it more soft.

Share your feedback and suggestions below:

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Salmon Fry

Indian style Salmon Recipe.

Video Link:

Ingredients:

Salmon – 2 big pieces
Ginger garlic paste – 2 tsp
Haldi/Turmeric powder – 1 tsp
Mirch/Chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Jeera/Cuminpowder – 1/2 tsp
Curd – 2 tbsp
Salt as per taste
Oil to fry

Method:

Wash Salmon with turmeric and Lemon in running water.

Now mix all the spices( Ginger garlic paste,Turmeric Powder,Cumin Powder,Coriander powder,Chili Powder) with Curd and Salt to make a thick smooth paste. You can use little amount of water to make paste if required.

Now coat salmon with this paste from all the sides and keep it in refrigerator for half an hour.

Now heat oil in a pan.

Put salmon pieces in pan and fry from all sides until it gets cooked from all sides.

While cooking, you can cut it into small pieces to cook properly from all sides.

Once cooked from all the sides, take it out and serve hot with onion and lemon.

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Fish Curry

Indian Fish Recipe cooked with Mustard gravy…

Video Link:

Ingredients:

Fish – 1/2 Kg cut into medium pieces
Onion – 2 medium Sliced
Tomato – 1 medium chopped
Green Chili – 2
Mustard seeds – 1 tsp
Mustard paste – 2 tbsp
Garlic Paste – 3 tbsp
Turmeric/Haldi powder- 2 tbsp
Chili Powder – 1 tbsp
Coriander Powder – 1 tbsp
Coriander leaves – chopped
Salt to taste
Oil

Method:

Mix 1 tbsp garlic paste, 1 tbsp turmeric powder ,1/2 tbsp chili powder and salt to fish pieces. coat it properly around all the sides of fish pieces.
Keep it aside for 5 minutes.
Now heat kadhai and pour oil to fry marinated fish.
When oil is hot, add fish pieces and fry on low flame. Fry it properly from all sides. It will take approx 8-10 minutes.
Meanwhile make thick paste of all dry spices using some water.
(1 tbsp coriander powder, 2 tbsp garlic paste, 1 tbsp turmeric powder, 1/2 tbsp chili powder)
Once fish is fried take it out and keep aside. Repeat this for all fish pieces.
After frying all the fish pieces, will use same oil to make curry. So remove extra oil if there.
Add mustard seeds to oil. When it starts spluttering, add onion and green chili. Cook it with stirring in between until onion turns golden.
Once onion turns golden, add prepared paste (garlic,coriander,turmeric and chili) to it and fry it with continuous stirring until oil gets separated from it.
Now add chopped tomato and salt. Cook until tomato is cooked completely.
When tomato is cooked, add mustard paste to it and mix well. cook for 30 secs.
Now add 2 cups of water and let it come to boil. Add Coriander leaves.
When gravy comes to boil, add fried Fish pieces to it and let it simmer for 5 minutes on medium flame.
Now turn off the flame. Let it set for 5 minutes. Then serve hot with rice.

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French Toast

Quick and Classic French Toast

Video Link:

Ingredients:
Egg – 4
Bread – 4 pieces
Pepper powder – 1 pinch
Chili powder – 1 pinch
Salt – as per taste
Oil

Method:

Beat eggs in a bowl.
Add salt, pepper powder and chili powder to it and mix well.
Heat a non stick pan and pour some oil.
Now dip a slice of bread in egg mixture to coat it evenly from both sides.
Now place coated bread slice on pan and cook on medium flame.
When lower side is cooked and become golden, flip it and cook another side.
Flip it once again and cook for few seconds. Switch of the flame.
French toast is ready. Serve hot.

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Egg Paratha | Anda Paratha

Yummy Egg Paratha | Anda Paratha Recipe

Video Link:

Ingredients:

Atta/ Wheat flour – 2 cups
Ajwayan or carom seeds – 1 tsp
Egg – 3
Chopped Onion – 1
Chopped Green chili – 2
chopped Coriander leaves
Salt
oil

Method:

Beat eggs in a bowl. Add salt, onion,coriander leaves and green chili and mix well.
Knead dough using flour,salt and ajwayan. Take a small part from dough. Sprinkle flour on the rolling board and roll it to a roti/chapati.
Now heat a tawa. Place roti on it. Flip it once small bubbles appear on the top surface (approx 10 secs)
Now pour 4 tbsp of egg mixture on the roti and spread it over whole surface of roti. (from center to edges)
Now using a spatula and spoon hold one side of roti and fold it at the center by joining it to the other side. Press on the edges so they stick together. Cook for few secs.
Now flip it and cook another side again for few secs.
Now pour some oil around it with a spoon and cook for few secs. Flip and repeat it for another side.
Now switch off the flame. Cut Egg paratha into two equal halves and serve hot.

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Prawn Masala | Prawn Curry

Delicious Indian style prawn Curry…

Video Link:

Ingredients:

For marination:
Prawn – 500 gm
ginger garlic paste – 1tbsp
Turmeric/Haldi powder – 1/4 tbsp
Chili/Mirch Powder – 1/4 tbsp
Pepper powder – 1 pinch
Salt
Oil to fry

For Gravy :
Onion – 1 Chopped
Tomato – 1 Chopped
Mustard seeds – 1/2 tbsp
Ginger garlic paste – 2 tbsp
Coriander / Dhania Powder – 1 tbsp
Cumin/Jeera Powder – 1 tbsp
Turmeric/Haldi powder – 1 tsp
Chili/Mirch powder – 1/2 tbsp
Coriander leaves – chopped
Salt as per taste
Oil – 4 tbsp

Instructions:

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.

Share below your feedback and Suggestions………

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