Ingredients Quantity
Chop tomato 100 gm
Chicken Curry (2 portion)
Ingredients Quantity
Cooking oil 20 ml
 |
| Chicken Curry |
Medium size chicken with bone 250 gm
Curry leaves/ Bay leaves handful
Slice onion 100 gm
Chop green chilly 2 nos
Chop tomato 80 gm
Chop coriander handful
G+G paste 2 tsp
Turmeric powder 1 ½ tsp
Cumin powder 2 tsp
Coriander powder 1 tsp
Garam masala powder ½ tsp
Red chili powder 1 tsp
Salt T/T
Water as required
Method for chicken
curry
a. Heat a wok with oil, then fry curry leaf and onion just until light brown
b. Add in green chili and G+G paste fry just until fragrance
c. Add turmeric powder give a good stir then add chop tomatoes
d. In goes our remaining spices to curry stir and cook curry until it releases oil from gravy.
e. Add in chicken and cook it in gravy for about 4 mins without adding water
f. After chicken has absorbed gravy add in stock or water as required
g. Simmer in slow flame covering for about 15 mins more stirring as required in between
h. After the gravy is incorporated in meat with a slight thick texture, switch off the flame
i. Add in coriander stir a bit and now it’s ready to be served with rice or roti or pulau
Mutton Rogan Josh
Serving: 4 portion
For Mutton
medium dice mutton 400gm
G+G Paste 1 tsp
Cumin Powder 1/2 tsp
Corriander Powder 1/2 tsp
Hung Yoghurt 3tbsp
water to boil
For Gravy
oil 40 ml
whole garam masala few
G+G paste 1tbsp
Cumin Powder 1 tsp
Corriander Powder 1/2 tsp
Rogini Mirch 2tsp
Brown fried onion and cashewnut paste 1 cup
Tomato puree 1 cups
garam masala powder 1tsp
hot water 2 cup
salt T/T
For mutton
marinate the mutton using all the ingredients and refrigerate for and hour
pressure cook mutton until done
For Rogan Josh Gravy
- heat oil in an indian wok then fry Whole garam maslae until fragrance
- add G+G paste and fry for 2mins
- add turmeric powder, corriander powder, cumin powder and stir fry for 2 mins
- add rogani mirch and fry for second, then add tomato puree and fry for a minute
- then add onion and cashewnut paste and stir cook for 2 min
- simmer the gravy adding water for 15 mins
- Add boiled mutton to gravy water garam masala powder and salt cook for another 8 mins by covering with lid
- now its ready to be served with rice or roti
| Dyakula |
ars)
Medium dice Buffalo meat
(consisting skin, tender meat, Tissue) 500 gm
G+G paste 1 ½ tbsp
Cinamon sticks 2 nos
Bay leaf 2 nos
Turmeric powder 1 tbsp
Cumin powder 1 ½ tbsp
Coriander powder 1 tbsp
Red chilly powder 1 tsp
Salt T/T
Garam masala powder ½ tbsp
Mustard oil 30 ml
Stock/ water 250 ml
Method
a. Heat a pressure cooker with oil
b. Add in bay leaf, cinnamon stick and onion, fry until translucent
c. Add in turmeric and stir then add G+G paste and stir cook for a minute
d. Add in tomatoes and cook until tomatoes are soft
e. Add in meat, coriander powder, cumin powder and fry until masalas are well combined
f. Add in salt, chilly powder and garam masala mix then add water/ stock
g. Cover the lid and cook until meat is slightly soft
h. Open the lid and ensure there is equal amount of water and meat chunks remained in dyakula (stew)
i. Add chop coriander mix and serve piping hot with rice or bitten rice or Bara
Recipe for Keema Noodles
Ingredients Quantity
For Noodles
R. Flour ½ kg
 |
| Keema Noddles |
Baking Powder ½ tsp
Beaten egg 1 nos
Water for kneading
For Keema Noodles
Dry red chilly 2 nos
Mince buff/ chicken 500 gm
Chop onion 150 gm
G+G paste 1 tbsp
Chop carrot 100 gm
Chop tomato 80 gm
Chop green chilly 2 nos
Chop spring onion 20 gm
Bok choy 2 bunch
(blanched in salty water for 2 mins and refresh)
Noodles 500 gm
Soy sauce 2 tbsp
S+P T/T
Cooking oil 20 ml
Method for noodle
a. Mix all ingredient for noodle, knead well and rest it for ½ hour
b. Now roll the dough making thin slice, spread flour, cut it into required shape and size and add in to boiling water for 2 mins
c. Now refresh the noodle taking out from boiling water to cold water and keep aside for assembling to keema noodles.
Method for Keema noodles
a. Heat oil in a pan and fry dry chilly just until fragrance
b. Now add, onions and fry until translucent then fry green chilies just for 30 secs
c. Add G+G paste and fry until fragrance then add carrot, cook for 1 mins
d. Now add chop tomatoes and bit of stock or water cook until tomatoes are soft
e. Add in mincemeat and cook until well-done
f.
Now season the keema with S+P, soya sauce cook
for 2 mins (if you like more
spicy chilli oil can be added this time too)
g. Add in chop spring onion, give it a good stir and keema is done
h. Now add 1 tbsp chilli oil and 2 tbsp soya sauce and stir, place boiled noodle, then top up with prepared keema and add in blanched bok choy and serve hot
Ingredients Quantity
For wrapper
Refined flour+ water
For flling
Chop onion 400 gm
Chop cabbage 250 gm
Chop spring onion 200 gm
Chop carrot 300 gm
Chop coriander 100 gm
Chop soaked nutella (masyaura) 150 gm
Grated panner 350 gm
G+G paste 2 tbsp
Salt T/T
Red chili powder 1 ½ tsp
Cumin powder 1 ½ tbsp
Coriander powder 1 tbsp
Garam masala powder ½ tbsp
Mustard oil 30 ml
Soya sauce 2 tbsp
Ingredients Quantity
Chop onion 80 gm
Chop tomato 180 gm
Chop coriander 50 gm
Chop green chili 2 nos
G+G paste 1 ½ tsp
Fried peanut 50 gm
Salt T/T
Red chili powder 1 tsp
Cumin powder 1 ½ tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Cooking oil 20 ml
Water to make pickle thin
For
puri
Ingredients Quantity
Whole wheat flour (Atta) 1 kg
Refined flour (maida) 200 gm
Oil for deep
frying
Water for kneading
For Aloo
Kerau Tarkari
Boil dice potato 200
gm
Boiled chick peas 350 gm
Chop onion 30 gm
Chop tomato 40 gm
Chop green chilly 2 nos
Curry leaf few
G+G paste 1tbsp
Turmeric powder 1 ½ tsp
Cumin powder 2 tsp
Coriander powder 1 tsp
Red chili powder 1 ½ tsp
Salt T/T
Garam masala powder 1 tsp
Cooking oil 20 ml
Chop coriander 20 gm
Method
a. Knead soft dough using all ingredients with little oil keep covered and let it rest for 15- 20 mins
b. Divide the dough into 30 gm each ball and roll it thin up to 3 inch diameter
c. Heat oil in a wok for deep frying puri’s
d. Place the rolled puri’s to hot oil and let it puff up and cook both side until done and serve it with any type of curry
Thenduk
Its tibetan food which can be eaten as snacks / lunch/ dinner which is very light in calories and compact of nutrients and flavors List of the ingredients for thenduk Ingredients Quantity For flat noodle Refined Flour 350 gm Salt 1 tsp Water for kneading For Thenthuk Dice onion 100 gm Dice capsicum 100 gm Thin sliced carrot 50 gm Bok choy 1 bunch G+G paste 1 tbsp Slice buff 150 gm Chop spring onion 30 gm Soya sauce 4 tbsp Oyster sauce 1 tbsp Salt T/T Black pepper ½ tsp Chilly oil ½ tsp Cooking oil 30 ml Whole Red chilly 2 nos Szechuan pepper corn 5 gm Method a. Knead semi hard dough using all ingredients, then let it rest for 15 mins then roll the noodle into square shape slightly thick b. Cook noodle for 2 min in boiling water then strain and wash it in cold water and keep aside c. Prepare chilly oil as per recipe if you like spice and keep aside d. Heat a pan with oil then slightly fry boiled slice buff or any other meat e. Then stir fry onion and capsicum and add Szechuan pepper corn & dry red chilly f. Add in G+G paste and cook for a minute g. Now add ½ cup of stock, soya sauce, oyster sauce, S+P and cook for 30 sec h. Then add noodle and stir fry for 40 sec, add in spring onions i. Mix well and serve hot (Note: it can be served with soup if starchy water is added in more quantity before seasoning) check our blog and FB page beside our chanel FB: https://www.facebook.com/culinarycalls/
Stir fried vegetable in Chinese style
Stir fried vegetable is flavored with sezchuwan spices and its very easy to prepare and can be done within 10 minutes and an easy side dish for any time meal.. check the ingredients required for stir fried vegetable Recipe for stir fried vegetable Dice capsicum 50gm Dice onion 40gm Slice carrot 50gm Broccoli 50 gm Cauliflower 50 gm Bok Choy 50 gm Oyster mushrooms 40 gm Tofu cubes 100 gm Cooking oil 10 ml Dry red chilly 2 nos Chop garlic 1 tbsp Chop tomatoes 60 gm Chop spring onion 2 nos Szechuan pepper 2 tsp Soya sauce 1 tbsp Oyster sauce ½ tbsp Salt T/T Black pepper 1 tsp Testing powder a pinch Chicken cubes/ stock as required Corn flour as required
Method
1)Blanch carrot, cauliflower, brocoli, french beans and keep aside
2)deep fry the tofu and keep aside
3)Now heat a pan with oil then fry dry red chilly until fragrance
4)now add in sezchuan pepper powder
add dice onion and fry for a minute
then add in chop ginger and garlic and sauté it for a second
then add in chop tomatoes and cook until tender
add in dice capsicum and sauté it for a while
add in soya sauce, oyster sauce, stir and cook for a minute
Now add in stock as required then season it with salt and pepper
Lastly dilute corn flour with cold water and add into gravy and simmer until gravy forms to semi liquid consistency
Lastly add in all vegetable to gravy and saute for a 2 mins , garnish with spring onion
now its ready to be served
For similar recipes do check above link as well https://youtu.be/HwSDSWzpyDk https://youtu.be/UUmj4da9znQ https://youtu.be/xUzlhgbKVzE https://youtu.be/P7vhccN4wtU https://youtu.be/_cZe4HI7SqM https://youtu.be/GGiGiKD4WkU
- (NOTE: if required tomato puree or chop tomato can also be added)
- after the mutton is tender and well cooked its ready to be served with rice or chiura
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