Chicken Haleem Recipe | HungryForever

chicken-haleem-recipe

Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich dish made with wholesome mixture of chicken, lentils, dry fruits and broken wheat.

INGREDIENTS

INSTRUCTIONS

  1. Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.
  2. Heat ghee in a pressure cooker, add ginger garlic paste, saut it and add chicken pieces, add chicken stock, mix it well, add fried onions, rose petals, curd, green chilly, chopped coriander, chopped mint, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles in a high flame and reduce the flame and cook it for 40 minutes in a slow flame. Then take potato masher and mash it like a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well. Serve this hot.

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Khasta Roti Recipe | HungryForever

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Khasta means flaky, crispy and soft flatbread made from wheat flour. You can serve it with hot gravy. It is easy to prepare. This delicious Indian recipe served as a Main.

INGREDIENTS

INSTRUCTIONS

  1. Sieve flour.
  2. Add baking powder, salt, ghee, cumin seeds and grated ginger.
  3. Mix.
  4. Make into a dough using eggs and milk.
  5. Keep aside, covered, for 20 minutes.
  6. Divide the dough into 6 equal parts.
  7. Shape them into round balls.
  8. Flatten and roll out each piece to about 5″ (12 cms.) diameter.
  9. Cook as parathas.
  10. Serve hot and crisp.

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Veg Chilli Recipe | HungryForever

veg-chilli-recipe

This tasty vegetable chilli recipe is so easy to make and perfect served with rice, tortilla chips and guacamole. This chilli has a Mediteranean twist.

INGREDIENTS

Garnishing

INSTRUCTIONS

  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you’re sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
  4. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).

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Chettinad Mushroom Masala Recipe | HungryForever

chettinad-mushroom-masala

Spicy mushroom masala made in chettinad style. This chettinad mushroom is easy to make at home served with chapati and roti.

INGREDIENTS

Spice Mixture

INSTRUCTIONS

  1. Roast all the ingredients under ‘spice mixture’ separately till a nice aroma is released. If you do not have time roast everything together.
  2. Once it cools, grind it to a coarse powder and keep aside.
  3. Clean the mushroom using a paper towel and chop it lengthwise.
  4. Heat oil in a pan, splutter the mustard seeds and curry leaves.
  5. Add the chopped mushrooms to this and saute for 5 minutes till the mushrooms get a nice colour. Do not add water. The water from the mushroom is sufficient.
  6. Add the tomatoes/tamarind juice with required salt and turmeric powder.
  7. Cover and let it cook for a few minutes.
  8. Add the spice mixture and mix everything for a minute.
  9. Garnish with chopped cilantro.

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Chicken Chargha Recipe | HungryForever

chicken-chargha-recipe

Chicken Chargha can be served as a starter, but tastes good with naan, salad and some dipping sauce. In most restaurants, the chargha is served with chips and salad with pickled green chillies.

INGREDIENTS

INSTRUCTIONS

  1. Firstcut the chicken into halfs, and give them gashes.
  2. Take a bowl add ginger garlic pieces, whole garam masala, citric acide, turmeric powder, salt, mint leaves, all these ingredients put them into the blender make a paste. Marinate the chicken with prepared masala and rest it for 2 hours.
  3. Arrange the chicken pieces into the steamer and steam for 10 minutes, then let it cool down so the masala also stick with chicken.
  4. Heat oil in a pan and deep fry the chicken pieces on both sides.

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Soya Fry Recipe | HungryForever

soya-fry

Soya Bean Fry is an excellent side dish for those who want to refrain from meat.This soya chunks masala fry is a quick, tasty and healthy appetizer.

INGREDIENTS

INSTRUCTIONS

  1. Take cooked meal maker in a blender and make them into a coarse puree.
  2. Now add in all the ingredients except oil and grind again to a coarse mix.
  3. Take them in a bowl, divide into small balls.
  4. Heat oil for deep frying, drop the balls in and fry till golden brown.
  5. Drain and serve.

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Easy Mutton Curry Recipe | HungryForever

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  1. Mutton curry is a delicious cuisine in India blended in a lot of spices.You must be wondering how to make the mutton curry. It is easy once you get the ingredients ready.

INGREDIENTS

INSTRUCTIONS

  1. Heat oil in a pressure cooker. Add in onions and cook till golden.
  2. Once the onion is nice and browned, add in ginger garlic paste and saute for a min or so.
  3. Add in tomatoes and green chillies. Cook this till tomatoes cook down and turn mushy.
  4. Add in all the spice powders and salt. Mix well with the masala. The masala should be thick and all most like a paste.
  5. Now add in mutton and toss well with the masala.
  6. Keep tossing till the masala coats the mutton pieces and the mutton gets little dark brown in colour.
  7. Now add in very little water, say around a cup. Cover and pressure cook for 4 whistle, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself.
  8. When the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Remove it to a blender and make it into a fine puree.
  9. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top.
  10. Add in coriander leaves and turn off the heat.
  11. Serve with rice or anything you like.

Visit : https://www.hungryforever.com/recipe/easy-mutton-curry-recipe/

Cheese Popcorn Recipe | HungryForever

cheese-popcorn

Fresh and dry corn kernels, cheese, butter and herbs are tossed in a pressure cooker and turned into a yummy Cheese Popcorn Recipe. Serving them in cute paper buckets and cones makes them perfect for eating while watching weekend cartoon movie with the kids.

INGREDIENTS

INSTRUCTIONS

  1. Heat the pressure cooker on high heat for 2 minutes and add oil.
  2. When the oil seems hot enough, add corn, salt and red chilli flakes.
  3. Saute them on medium high flame for a minute.
  4. Cover the pressure cooker with a lid and cook on a very low flame for about 4 minutes.
  5. Make sure, Do not put the gasket and whistle on the lid of the pressure cooker, we just need to allow the steam to escape and to avoid the popcorn from turning soggy.
  6. A popping sound of popcorn will come out, keep the lid closed.
  7. When the corn stops popping, remove from the flame and open the lid of the pressure cooker.
  8. Melt the butter in a sauce pan, and mix the ground black pepper and cheese powder very well in it.
  9. After a quick fry, remove from the flame and mix directly into the popcorn.
  10. Toss and shake hardly to coat the popcorn into butter mixture.
  11. Serve immediately or you can store them in an air-tight container for enjoying afterwards while watching popcorn movie.

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Paneer Makhanwala Recipe | HungryForever

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This creamy, buttery recipe is the perfect way to indulge yourself!

INGREDIENTS

For the makhani gravy

INSTRUCTIONS

  1. Add all the ingredients in the makhani gravy list to the cup of water and cook for 15 minutes on a medium flame until the onions and tomatoes are soft.
  2. Allow the mixture to cool.
  3. Blend the mixture into a smooth paste.
  4. In the pan used to make the mixture, heat the butter and saute the bay leaf.
  5. Add the makhani paste and stir well.
  6. Add the red chili powder and saute on a low flame.
  7. Continue sautéing the mixture for about twenty minutes until the butter begins to leave the sides of the mixture.
  8. Add the green chilies, salt and water and stir well.
  9. Cook this mixture for two minutes.
  10. Pour in the honey and stir.
  11. Stir in the paneer cubes and simmer for two minutes.
  12. Then, add the cream, kasuri methi and garam masala, stir well asn remove the pan from the stove.
  13. Garnish the paneer makhanwala with the cream and coriander leaves.
  14. Enjoy!

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Hot Milk Cake Recipe | HungryForever

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This hot milk cake is somewhere between a butter cake and a pound cake.You could use a large rectangular baking dish to make a slab cake with this recipe.

INGREDIENTS

INSTRUCTIONS

  1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
  2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
  3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Test Kitchen Tips:

  1. Salted butter really brings out the flavor of this subtle classic.
  2. Cube leftovers to layer into a trifle with berries and cream.
  3. Swap almond extract for the vanilla, and serve with whipped cream and toasted almonds.

Visit : https://www.hungryforever.com/recipe/hot-milk-cake-recipe/