SOOKHA MURG "5" RECIPE'S

 

SOOKHA MURG

(!)Chicken 800 gms cleaned and washed

2 medium size onions sliced thinly

1” piece ginger+ 8 cloves garlic_2-3 green chilies (not very hot) grind together to make a paste

2 medium tomatoes pureedwit +1tsp turmeric powder +½ tsp amchoor (dry mango powder)+ ½ tsp red chili powder or to taste salt to taste

Few flakes of rattanjot

Half cup full cream milk

A generous pinch of heeng (asafeotida)

4tbsp mustard oil / any oil you prefer

½ tsp home made garam masala

2tbsp coriander leves chopped

Heat oil in a heavy bottem pan add  heen g then onions sauté till golden brown then add ginger garlic paste sauté till raw smell goes add rattan jot sauté til it give a nice brown colour now add tomato mixture sauté till oil sperates , then add chicken mix well ans sause open for 2-3 minutes now add milk mix well and cook covered on low for 5-6 minutes remove the lid sauté till all water evaporates add garam masala mix well garnish with coriander leaves serve hot with chapaati or rice.

(2) chicken 500 gms cleaned and washed

50 gms fresh methi and palak each

One big onion chopped

4-5 cloves garlic chopped

½”ginger piecechopped

3-4  green chilies or as per taste chopped

10 whole black pepper

2tbsp cream

2tbsp lemon juice

1 tbsp ginger julienned

salt to taste

1tsp roasted zeera powder

2 tbsp oil of your choice

Heat  I tbsp oil in a heavy bottom pan add  pepper then ginger garlic sauté for a minute the add onions sauté till pink then add green chillies and methi palak sauté 2-3 times and remove from fire ,on cooling grind to a smooth paste, now heat oil again in the pan add chicken pieces with salt sauté till chicken changes colour now add the pureed masala cook covered on low till 80% done keep stirring in between add cream mix well cook for  another 2 minutes now add zeera power mix well cover for 30 sec lastly add lemon juice and ginger julienned mix well cook for 1 minute keep stirring serve hot as you like with.

(3)chicken 500gms cleaned and washed

200 gms curd

½ cup milk

1tsp white pepper powder

2tsp ghee

1tsp zeera

2-3 whole red chillies

½ piece star annies+ small piece of cinnamon

 Salt to taste

Put milk to boil on a heavy bottom pan add cinnamon an star annies add chicken and half salt mix well cook covered  on low for 3-4 minutes now add cudr ans reast of the salt and pepper powder keep stirring so that curd does not curdle now cook till done and the water is almost evaporated , transfer to the serving dish  now heat ghee in another pan add zeera and chillies when both are little brown pour this mixture over cooked chiken and cover immediately serve hot as per choice ( remove the lid only at the time of serving.

(4) chicken 700 gms

Black or white pepper to taste salt to taste

2 tbsp butter

11/2cup butter milk not too sour

Marinade chicken pieces with salt pepper and butter milk keep refrigerated for 2 hrs , heat butter in a heavy bottom pan add marinated chicken keep stirring continuously till comes to boil now cover and cook on low for 4-5 minutes remove the lid cook on open sauté in between till done and oil comes up. Sever as you like.   

(5)chicken  500 gms

2 tbs thick Tamarind paste

2tbsp ginger garlic paste

1 medium onion sliced

2-3 while red chilies cut into have( choose the one as per taste)

½ tsp turmeric pwd

Itsp coriander powder

Salt to taste

1tbsp sugar

3 tbsp oil of your choice

Few curry leaves

Heat oil in a heavy bottom pan add  chillie when brown add curry leaves sauté for few sec add ginger garlic sauté till raw smell goes off add onions sauté till golden brown now and other  powdered spices along with chicken cook till 90 percent done now add tamarind paste sugar and 2-3 tbsp water mix well and cook till done . serve as you like

THANDAI

2 ltr full fat milk

150 gms gms of sugar or as per taste

50 gms of mixed nuts chopped
1/4 tsp black pepper powder

20 drops of kewara

  For the paste-

20gms almonds 

20 cashew nuts

    20 gms magaz( melon seed)

  20 gms khaskhas( poppy seed) 

  2 tbsp saunf  ( fennel seed)

6-8 green cardamom

all soaked in warm water for one hour 

 peel the skin of almond ,grind together the  paste mixture with little water

Boil the milk add saffron to some hot milk , add  sugar& pepper , grounded paste to the milk.

Simmer for 4-5 mins until it slightly thickens. Remove from heat on cooling add kewara essence keep in fridge for 1 hour add chopped nut and serve ..

KACHORI

100 gms split  moong daal or ( chana daal , urd daal ) washed  and soaked for 5-6 hrs
1 tsp jeera (cumin seeds)
2 generous pinches heeng(asafoetida) powder
2  medium green chillies chopped

½” ginger piece chopped finely

½ tsp chilli powder
1tsp amchoor or anaar dana (dry mango powder or pomegranate seeds power)
1/2 tsp garam masala
2 tbsp oil 

salt to taste
for kachori dough
400 gms maida(all-purpose  flour)
3 Tbsp oil
1/2 tsp baking powder
1/2 tsp salt
Oil for deep frying

drain the daal and ground coarsely in a blender,heat oil and add jeera. When it splutters, add ginger,heeng, green chillies and saute for 1 minute now add dal salt and  chilli powder,saute for 4-5 minutes add   little water  and cook till dal is done add garam masala and amchoor .sieve baking powder maida salt together add oil and rub it properly add water and knead a stiff dough. Take lemon size piece of the dough roll out and fill 1tbsp filling fold it and seal the edges applying little water amd flatten a little, heat oil and deep-fry over high then to  medium heat till little darker than golden, remove on absorbent paper serve with chutney of your choice

GUJHIYA

500 gms Maida (All purpose flour)
5 tsp Oil or Ghee

For filling
100 gms khoya

50 gms desiccated coconut

50 gms chopped nuts of your choice
1/2 tsp green Cardamom Powder 

150 gms sugar powder
 oil of ghee for frying

 Sieve flour and baking powder now  oil or ghee mix  well then  add some water and knead the  tight dough keep aside. Now roast khoya and coconut to brown add chopped nuts and sugar powder mix well remove from fire let it cool at room temperature ..now  make small poori size roits from the dough , add filling up to half fold and seal the edges . heat oil in a karhayi and fry gujhiya on medium heat till golden brown…

DAAL WALA CHICKEN

500 gms chicken washed and cleaned
1/2tsp haldi (turmeric)
1tsp red chili pwd
2 pinches heeng (asafeotida)
2tbsp tamrind pulp without seeds soaked in warm water
100 gms mixed masoor daal and arhar daal ( red lentil & pigeon pea lentil) washed and soaked in 2 cups of water
1 medium onion sliced thinly
1/2" piece ginger julienned
4 tbsp mustard oil
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp garam masala
 1 tsp butter or ghee & 1/2 tsp crushed garlic 1/2 tsp zeera for tampering

heat oil in a pressure pan add heeng then  Add onion and cook till golden , add chichen piece haldi chili and salt mix well cook for 3-4 minutes add daals and water mix well cook till one whistle immediately release the pressure so that the pieces remain intact  add ginger and tamrind coock on low for 1-2 minutes add kasoori methi and garam masala mix well , heat butter in another pan add zeera when splutter add garlic cook till light brown pour this over cookec daal chicken and cover for 2-3 minutes serve hot with rice or chapati..

HARY BHARY CHATTPATY ALOO

250 grams  potatoes boiled and cubed .preferably baby potatoes just peal not to cubed then

       For tempering

1 to 1.5 tbsp oil

½ tsp zeera(cumin seeds)

a pinch of heeng( asafoetida)

2 green chilies slit lengthwise

           For chuttney

50 gmschopped coriander leaves

10 gms Pudina(mint leaves)

½ inch ginger ginger chopped

3-4  lehesun garlic cloves chopped

2 medium green chilies chopped

4-5 black peppercorns

1tbsp lemon juice or as per tastes

Black salt as per taste

Grind them all together with little water.

In a bowl mix potatoes and chuttney , heat oil in a small pan add heeng and jeera when zeera splutter add green chilies saute  sec then pour it over chutney mix well and serve as you like.

SPICY SESAME CHICKEN

Boneless chicken 500 gms washed cubed

Sesame seeds 100 gms

A generous pinch of heeng(asafeotida)

3-4 whole red chilies

3tbsp lemon juice

5-6 cloves garlic coarsely ground

½” ginger piece julienned

1 jalapenos deseeded and thinely sliced

1tbsp kasoori methi(dried fenugreek leaves)

2tbsp refined oil

Salt to taste

Dry roast sesame seeds and red chilies ground to powder. Heat oil in a pan add heeng immediately add garlic sauté for 30 sec add chicken and salt mix well cook on low for 5-6 minutes do not cover  keep stirring in between then add lemon juice ginger and green chilies mix well cook uncovered till almost done add kasoori methi and sesame chili powder mix well cover on low for 1-2 minutes .serve hot as side dish. Can adjust chilies as per taste…