Archive | June 2016

Murgh Irani (Chicken Irani)

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This is a very easy to make chicken dish ,made with munimum spices….and tastes yummy….can be served with rice,roti or paratha of your choice….

Ingredients : 

1/2 kg boneless chicken cut into pieces.

1 cup Onion evenly sliced.

1 cup Curds.

1 tsp Red Chilli Powder

1 tsp Ginger garlic paste

1/2 tsp Cardamom powder

2 tbsp Oil

A pinch of saffron diluted in milk.

Salt to taste.

Method:

Heat oil in a kadai, add onions and fry well,add ginger garlic paste,fry for a minute,add chicken,sauté well.

Add red chili powder,turmeric powder, Cardamom powder and salt.

Mix well,add well beaten Curds and saffron diluted in milk,mix well.

Cover and cook on low heat for 5 minutes or til the chicken is tender.

Remove in a serving dish and garnish with chopped coriander leaves.

Serve hot with rice,roti aur paratha of your choice.

Happy Cooking  ! ! !

Sameera

 

Masala Peanuts

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I am back to blogging after a long break, was busy with my baking orders and classes, also during this break learned many new things and the best of all was tarot reading. …

But always felt guilty for not able to take out time for blogging….so here I am back to my page.

It’s raining day and night and the climate has become awesome…so here I am sharing this yummy and crispy masala peanuts recipe….monsoon special.

Ingredients :

100 gms Peanuts.

4 tbsp Besan (Gram flour)

Salt to taste.

1/2 tsp Red Chilli Powder .

1/4 tsp Turmeric Powder.

1/2 tsp Dhana Jeera powder.

1/2 tsp Chat Masala.

Oil for frying.

Method :

Take peanuts in colander,hold them below running g tap water,drain out water completely,remove in a plate.

Sprinkle all the masalas,except chat masala and Besan on it,mix well,sprinkle little water if required.Besan should coat peanuts well.

Deep fry these peanuts in hot oil, on medium heat till golden and crisp.

Remove on absorbent paper.sprinkle chat masala and serve hot.

After cooling store in air tight container.

Happy Cooking! ! !

Sameera