TstatesKitchen Shrimp Curry

Indian Shrimp Curry

Shrimp Curry

This spicy curry is wonderful when served spooned over basmati rice and paired with green beans.

Ingredients :

● 1 tbs Olive Oil

● 1 small chopped onion

● 1 tbs minced peeled fresh ginger

● 1 tbs curry powder

● 1 can of unsweetened coconut milk (13 1/2 oz)

● 8 uncooked large shrimp peeled and deveined.

● 2 tbs chopped fresh cilantro

● Salt to taste

● Freshly-ground black pepper to taste

Steps :

1. Heat oil in heavy large skillet over medium-high heat.

2. Add onion and saute until soft (about 4 minutes)

3. Add ginger and curry powder; saute 1 minute.

4. Stir in Coconut milk and stir for 2 minutes.

5. Add shrimp and simmer until shrimp are opaque in center (about 3 minutes)

6. Stir in Cilantro.

7. Season with salt and pepper.

This recipe is for 2 people,

so double up all ingredients for a foursome.

For dessert, dust sliced bananas with cinnamon sugar, then broil and serve

with a scoop of butter pecan ice cream.

Enjoy Cooking...

TstatesKitchen Panner Tikka

Angoori Paneer Tikka

Paneer Tikka

There are many types of paneer tikka that are prepared in Indian households.One such deicious dish is Angoori Paneer Tikka. Angoori Paneer Tikka is a deliciously yummy and spicy dish. 

Ingredients :

● Green,Red and Black grapes - 100 gms of each

● Garlic paste - 1/2 tsp

● Ginger paste - 1/2 tsp

● Turmeric powser - 1/4 tsp

● Yellow chilly powder - 1/4 tsp

● Cream - 2 tbsp
● Gram flour - 30 gm

● Cottage cheese - 300 gm

● Hung curd - 50 gms

● Butter - 2 tbsp

● Dhaniya powser - 1/4 tsp

● Salt to taste 

Side Dish : Grape chutney is used for this dish.

Ingredients :

● Red,Green and Black grapes - 200 gms of each

● Chaat masala to taste

● Onion seeds - 1/4 tsp

● Ghee - 1/2 tbsp

● Lemon juice - 10 ml

Steps for the Grape Chutney :

1. Pour some oil in a pan and heat it.

2. Add the onion seeds and keep it
awhile.

3. Chop the grapes and put them into the pan.

4. Cook till it reaches a thick consistency.

5. Once the proper consistency is reached,remove the pan.

6. Add the lemon juice and chaat masala.

The side dish is now ready.

Steps for Main Dish :

Method of Preparation(Angoori Paneer Tikka):

1. The cottage cheese should be sliced into cylindrical shapes.

2.Make cuts or slits in them and keep them ready.

3. Keep the hung curd in a bowl.

4. Prepare a pan and put the butter in it.Heat the pan.
5. Put the Gram four into the pan.Roast it till it becomes golden brown in colour.

6. Once roasted, put the gram flour in the hung curd.

7. Add the spices and the cream and mix it well.

8. Take the prepared Grape chutney and put it in the slits made in the cheese.

9. Marinate this in the already prepared marinade.

Place the paneer tikka in a tandoor and roast it till it is a golden brown in colour.

The Angoori Paneer Tikka is ready to eat now!

Serve it with the grape chutney.

Enjoy Cooking...

TstatesKitchen Egg Curry

Egg Curry Recipe

Egg Curry

Egg Curry is one of dishes that is ideal when you are bored of either too many non-veggie or too many veggie dishes. This is spicy and a delight for egg lovers. Preparation is comparatively easy too.

Ingredients :

● 2 boiled eggs

● 1 potato

● whole cumin seeds

● 1 whole red chili

● 2 tej patta (Bay Leaves)

● 1 big chopped onion

● 2 green chilli
● 1/2 teaspoon cumin powder

● 1/2 teaspoon coriander powder

● 1/4 teaspoon red chilli powder

● 1 teaspoon garam masala powder

● 1/2 turmeric powder

● 1/2 teaspoon ginger and garlic paste

● Vegetable oil

● Salt

Method:

1.Boil 2 eggs, remove the hard shell. Then take the knife and slightly cut in the middle of the eggs, but do not completely cut it into half. Just a quarter inch deep cut will serve the purpose (to let the spice go inside during cooking).
Mix very little turmeric powder and salt on the surface of the eggs and keep aside.

2. Take 1 potato, peel off the skin and cut it into 4 equal parts. Mix very little turmeric powder and salt.

3. Take a non-stick kadhai (bowl) put 1 cup of vegetable oil and heat for 4 mins. Fry the potato until it becomes golden brown.

4. In the same vegetable oil fry the eggs (step 1) till golden brown and keep aside.

5. In another non-stick pan add 2 tablespoons of vegetable oil and heat it. put a pinch of whole cumin seeds, 1 whole red chilli, 2 tej patta (Bay Leaves) and stir for 1 min.

6. Put 1 big chopped onion, 2 green chilli and fry till it is half tender. Now
add 1/2 teaspoon cumin powder, 1/ 2 teaspoon coriander powder, 1/4 teaspoon red chili powder,1teaspoon garam masala powder, 1/2 turmeric powder, 1/2 teaspoon ginger and garlic paste, salt to taste and little water and fry the masala (spice) until oil comes out of it.

7. Put 2 teaspoons of tomato puree and stir for 2 mins, then add fried potato and eggs into the masala(step 6) add 1 cup of water and boil it for 2 mins. Egg Curry is ready to serve with Rice or Pulao for lunch or dinner.

Enjoy Cooking...

TstatesKitchen Tandoori Chicken

Tandoori Chicken

Tamdoori Chicken

TANDOORI CHICKEN is an North Indian Punjabi Starter. Chicken dishes are loved by everyone all over the world, and Tandoori Chicken is one the most famous Nonveg party Starters. It is so simple and quick to make and It also tastes delicious. Without this starter, hardly any punjabi party can take place. So are you ready for Tandoori Chicken ?

Ingredients :

● 6 Chicken drumsticks

● 4 tablespoon yogurt(dahi)

● 2 tablespoon lemon juice
● 2 tablespoon tandoori masala (available in any Indian store)

● 1 tablespoon ginger-garlic paste

● 1 teaspoon salt

● 2 teaspoon red chili powder

● 1 teaspoon paprika( optional for color )

Method:

1. First remove the skin of chicken(optional) and wash it with clean water and pad it dry. slit the chicken.keep it aside.

2. Now in a deep mixing bowl add all above ingredients beside chicken and mix it well.

3. Then add Chicken and again mix it well so that the spices should get into the chicken.
4. Now cover it and keep in refrigerator for about 6-7 hr.

5. After 6-7 hrs. take oven tray and keep a sheet of aluminium foil and Greece it with oil(or use canola spray).

6. Now keep each Chicken Drumstick with a proper distance on sheet and spray it with oil.

7. Keep the oven preheated for 425 °F and keep the tray for 1 hr.

8. After 1 hr. take out the Chicken on serving plate and garnish it with lemon and thinly sliced onion. 9. You can also have it green fresh Cilantro sauce( hari chatni). (taken only 5 minutes to prepare)

10. So it's ready to serve with hari chatni and sliced onion. Doesn't it sound yummy ?

Tips:

• The more you marinate the chicken the more juicy it will be. So suppose you want to prepare this starter for dinner so at least keep it for marination in the morning. Paprika is optional for color.

Enjoy Cooking...

TstatesKitchen Paneer Paratha

Delicious Paneer Paratha

Paneer Paratha

Paneer is a fresh cheese common in South Asian Cuisine. Parathas are usually stuffed with vegetables such as boiled potatoes, paneer or cauliflower and fenugreek leaves.

There are some common paneer dishes as below:

• Palak paneer (paneer with spinach) 
• Mattar paneer (paneer with peas) 
• Kadai paneer 
• Shahi tukda ( a dessert made with frying paneer) 
• Paneer Capsicum (paneer with Bell peppers)

Here we are going to follow the steps for making paneer paratha which is simple to prepare and it is really delicious.

Ingredients :

● 100 gram grated paneer

● 1 chopped onion
● 1 tbs ginger paste

● 1 tbs garlic paste

● 1 or 2 chopped green chillies

● few chopped coriander leaves

● salt to taste

● red chili powder and garam masala as per taste

● 1/2 tbs azwain

● wheat flour to make dough

● oil or butter for frying

Steps:

1. To make the dough add wheat flour, salt and water. Knead gently with a soft and smooth dough.

2. In a bowl mix all the stuffing ingredients (except oil).

3. Make two medium size chapati, add the filling to the one chapati and cover it
with the other one. Now roll it slightly.

4. Heat pan, pour half tablespoon oil or butter over medium heat.

5. Spread it on the paratha and shallow fry over low or medium heat.

6. Turn it and again pour oil or butter on the other side of the paratha.

7. Cook on a low heat till golden brown.

Serve hot paneer paratha during the meal lunch or dinner with yogurt, pickles or vegetables.

Enjoy Cooking...

TstatesKitchen Omelette Curry

Omelette Curry Recipe (North Indian)

                      Omelette curry is a very simple recipe, easy to prepare and of course much healthier than it's alternative spicy and fried Egg Curry version. This dish can be served with rice as well as roti. (Chappati)

Ingredients :

● 3 eggs

● 1/2 teaspoon black pepper powder

● whole cumin seeds

● 2 medium sized chopped onion

● 1 chopped tomato

● 2-3 green chili

● 1/2 teaspoon turmeric powder
● 1 teaspoon garam masala

● Vegetable oil

● Salt

● Coriander leaves

Method :

1. Take 3 eggs and break it into a bowl and beat it with 1/2 teaspoon salt, 1/2 teaspoon black pepper powder.

2. Take a non stick frying pan, heat 1 teaspoon vegetable oil and put the beat up egg (step 1) into it. Cook both side until it fully cooked. Cut the omelette into square pieces and keep aside.

3. In a kadhai (deep bowl) heat 2 tablespoon vegetable oil, then put whole
cumin seeds after 1 min add 2 3. In a kadhai (deep bowl) heat 2 tablespoon vegetable oil, then put whole cumin seeds after 1 min add 2 3 green chili, salt to taste, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala and fry till oil comes out of the masala (fried spice).

4. Put 2 cups of water into the kadhai (step3) and boil it for 2 mins, then put omelette pieces into the kadhai and stir for few mins.
Finally garnish with fresh coriander leaves Omelette Curry is ready to serve for Lunch or dinner with Rice or Roti (Chappati).
The spicy and rich version of this recipe is the Egg Curry.

Enjoy Cooking...

Tstateskitchen Biryani

Malay Chicken Biryani

Chicken Biryani

Here is the delicious recipe of "Malay Chicken Biryani". Hope try to make this dish and enjoy eating!!

Ingredients :

● 1 kg fresh chicken ( 2 lb)

● 1 1/2 glass basmati rice

● 2 tbs ginger paste

● 2 tbs garlic paste

● 2 chopped medium size onions

● 20 to 25 curry leaves

● 5 to 7 whole medium green chillies ( or cut half)

● 3 tbs malay chicken biryani masala (Available in any Indian grocery stores)
(as per taste)

● 1/4 cup tamarind

● 1 cup cucumber thick wedges ( with skin )

● 1 1/2 cup Oil or ghee

● 1 chopped tomato (optional)

● salt to taste 

● chopped few coriander leaves for garnish

● chopped few cashewnuts for garnish (fry and keep aside)

Method:

1. Clean and cut the chicken into small cubes and wash it properly.

2. Apply the ginger-garlic paste and 3 tbs of Malay chicken biryani masala mix to the chicken pieces. And leave it to marinate for about an hour.

3. Soaked 1/4 cup tamarind in one cup ofwater for 30 minutes.

4. Then add 1/2 cup of water. Cover and boil until the chicken is tender on a low flame. Then increase the flame to dry-up all liquid.

5. Add oil in a pan and fry the boiled chicken pieces on high flame or until golden brown. Stir continuously. Then remove the chicken and the fried masla from the pot and keep aside.

6. In the same oil, add onion and fry until light golden color. Then add green chillies, curry leaves, salt, malay chicken biryani, tamarind juice and one cup of water. Fry for few minutes and stir continuously.

7. Now add the fried chicken pieces, cucumbers and one cup of water. Cook for few minutes and
remove from heat.

8. Separately , boil 4 to 5 glasses of water with salt to taste and add the soaked rice. Boil until the rice is tender. Then thoroughly drain the liquid.

9. Spread the rice and cooked chicken curry in layers. Cover and cook on low flame until the rice is tender.

10. Mix the rice and chicken before serving. 11. Garnish with chopped coriander leaves and fry cashew nuts. Serve this delicious Malay chicken biryani rice with vegetable salad or raita. You can serve this dish : cut the tomatoes, onions and lemons.

Enjoy Cooking...