Ingredients:

Fish - 1/2 kg
Onion - 1
Tomato - 1
Green chilli - 3 small size
Mustard - Urad dhal mixture - 1/2 tsp
Turmeric Powder - 2 pinches
Chilli Powder - 1/2 tsp
Khas Khas Powder - 1/2tbsp
Pepper Powder - 1/2 tsp
Salt to taste
Coconut Milk - 1 cup
Oil - 3 1/2 tbsp.

Method:

1. Fry Fish (click to see fish fry recipe) and keep it aside.
2. Since we are going to cook it again light frying is enough.
3. Heat oil in a vessel.
4. Add onion, curry leaves and fry till onion turns golden brown.
5. Add tomato and fry till it is cooked.
6. Add all the powders, water (2 - 3cups), salt and allow it to boil.
7. Add the fried fish, allow it to boil then lower the flame and close the vessel.
8. Take care not to break the fish while stirring.
9. Let the masala flavor get into the fish and get cooked.
10. Leave it closed for about 3-4 minutes stirring in between.
11. Add coconut milk and mix.
12. Allow it to boil for less than a minute.
13. Lower the flame and leave it closed for 2-3 minutes.
14. Now the masala mixture would have blended with the fish.
15. If the gravy is not thick cook till it thickens.

• Use fresh water fish which is also buyed fresh. You can check the freshness and quality by just pressing the fish. A good fish is softy and gets pressed in easily while bad one doesnt.
• For coconut milk- Take 1 scrapped coconut (smaller one) and put it in blender with 1 cup of water and grind well for 3 minutes. Then pass the mixture through a drainer and repeat the process again. You get coconut milk.
  

• Paste of the fresh leaves and coconut milk applied over the scalp is believed to prevent hair loss, promote hair growth, preserve its natural color, delay graying of hair and make it silky soft.
• Add the powder of methi seeds with coconut oil and massage it on your scalp. Wash it off the next day with cold water. This helps to prevent premature graying of hair.
• A paste of methi leaves mixed with vinegar is good for treating dandruff.
• Applying the paste of fenugreek leaves and turmeric on your face is very good for pimple blackhead prone skin.
• Make a paste of fenugreek leaves and add boiled milk to it. Applying this to your face delays the appearance of fine lines and wrinkles. It not just improves the complexion but also makes one look years younger.

1. Clean the chicken and cut into 8 pieces.
2. Make a paste of ginger, garlic and green chillies.
3. Slice the onion, brown in a little ghee and grind to a fine paste.
4. Finely chop the coriander leaves.
5. Marinate the chicken pieces in curd, ginger-garlic-green chilli paste and salt for 6 hours.
6. Heat ghee in a narrow mouthed degchi or deep bottomed pot called handi, add bay leaves. Add finely chopped methi leaves. Stir-fry for three minutes.
7. Cover the degchi or handi and seal, using the dough. Cook over low heat till the flavours are given out.
8. Uncover the degchi and sprinkle the mace and cardamom powder.
9. Serve hot garnished with chopped coriander leaves.

• Use freshly chopped fenugreek leaves for this recipe
• Make dough using just 3-4 tbsp of wheat flour and little water but tight dough so that it seals the handi properly.
• Use a handi or earthen pot for best taste.
• You can also use a deep bottomed vessel instead.
• Use fresh Onion paste for the recipe.

1. Put the chicken pieces on a large plate and rub them all over with the lemon juice. Set aside for 20 minutes, then pat dry with kitchen towels.
2. Mix the salt, cayenne and flour together on a second plate and roll the chicken pieces in it, shaking off any excess.
3. Melt the butter in a frying-pan.
   
4. Add the chicken pieces and fry until they are evenly browned. As they brown, transfer the pieces to a plate.
5. Add the onions, garlic, ginger and cumin seeds to the pan and fry until they are golden brown.
6. Stir in the yogurt, cream and lemon rind. Return the chicken pieces to the pan and turn in the mixture to coat thoroughly.
7. Bring to the boil, reduce the heat to low and cover. Simmer the chicken for 1 hour, or until it is cooked through and tender.
8. Uncover the pan for the last 20 minutes to allow the sauce to thicken somewhat.
9. Discard the lemon rind and transfer the chicken and sauce to a warmed serving dish. Serve at once.

• Use fresh Cream while cooking. Double heavy cream is available readymade in stores and is made from skimmed milk. It is much thicker and taste more delicious.
• If you are cooking this cuisine using a oven, then cook it over 650 C and stir it by taking in out after every 20 minutes after adding the yoghurt and cream.
• Dont forget to remove the lemon rinds.
• Use large peices of chicken for cooking this recipe.
• Fry the jeera in the pan till a slight aroma comes from it and it turns brown, so that the cuisine turns out aromatic and fresh jeera aroma spreads when served.

1. Heat oil in pan, add mutton and cook it for 2-3 minutes.
2. Now add onions, green chilies, salt, coriander powder, red chili powder, ginger and garlic paste and mix it well. Now cook it in its own water.
3. Beat yogurt with black pepper till it becomes creamy.
4. When the mutton dries its own water then add more water and cook it covered till meat becomes tender.
5. Now add yogurt, mint leaves and whole 3 green chilies.
6. Cook further for 5-6 minutes till yoghurt is cooked.
7. Turn off the flame and keep it side away from fire.
   
8. Put a piece of bread in the middle of the pan and then put the litted coal on it.
9. Drop a little bit of oil on litted coal and cover the pan immediately for 3-4 minutes.
10. Later remove the bread with spatula or some hard heat proof object and serve it
    
11. Serve hot with naan.

• Dont try this recipe unless you are sure of it. Coal is not that easy to handle at home and can be scary at times.
• Dont touch the coal with your hand and dont keep in moist place. Dont place near heat or fire.
• This recipe can be tried without coal too, in that case use a tandoor . Place it over tandoor for few minutes before serving.

1. Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown.
2. Add onions and saute till soft.
3. Add the chicken over high heat and turn around till opaque.
4. Lower the heat and let it cook, stirring a few times, till tender.
5. Add tomato puree and stir fry till fat separates. The oil should be floating on the surface or on the sides of the pan.
6. Add the salt, garam masala and the red pepper and stir till well mixed.
7. Add spinach and saute for 2-3 minutes.
8. Turn around a few times and serve hot garnished with the cream.
9. Chicken Saagwala is ready.
10. Serve it hot with Roti or Naan. Even pulav goes well with it.

1. Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
2. Grind red chillies, ginger and garlic to a fine paste. Heat ghee and oil in a kadai, add onion and sauté till lightly browned.
3. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add the silted green chillies and saute for a minute.
   
4. Add tomatoes and salt and continue to sauté till the tomatoes become soft.
5. Add the chicken and saute. Simmer for 5 minutes.
6. Stir occassionally till the gravy is little thick and gets sticked to the chicken. Check that the chicken is tender by now. Oil could be seen on the surface by now or on the sides of the pan.
   
7. Once the chicken is tender, add half a cup of water and stir well. Cover it with lid and cook in medium flame for 5 minutes till the chicken is done and the gravy look thick and rich.
8. Once the saturated fat and oil surfaces on the top, add the garam masala and kasuri methi and cook further for 2 minutes .
   
9. Kadai or Karahi chicken is ready. Garnish it with chopped coriander leaves and serve hot with Roti or Naan.

• Chop the tomatoes finely.
• Cut the chicken in big pieces.
• Crush the kasuri methi in your palms and add the gravy.
  
• Use Ghee and Oil in equally for more control on calories.

1. Take a heavy bottomed pan and put on heat.
2. Add oil or ghee and add the mustard seeds and fry until the seeds begin to pop.
3. Add the garlic and fry for a minute.
4. Add the lamb cubes and fry for 5 minutes.
5. Add the ginger paste and stir.
6. Add the Green chillies and stir
7. Add some salt ( to help cook the lamb) and stir.
8. Cook the lamb for few more minutes until evenly browned. ( Remember you don't have to cook it completely).
9. Now add the onions and stir.
10. Add some turmeric and stir. ( Turmeric is great for killing all germs as well)
11. Keep on stirring until the onions are golden brown.
12. Add the sugar and stir.
13. Add the Garam masala and stir.
14. Add the finely chopped spinach and stir well.
15. Add the Cardamom Powder and stir.
16. Add the Coriander Powder and stir.
17. Take the pan off the heat and add the dahi or Yoghurt and stir and put it back on heat again.
18. Add the Amchoor Powder and stir( Amchoor is used to give a slightly tangy taste), if you wish you can avoid it or use fresh lime juice while serving.
19. Now put this mixture in a pressure cooker and cook for 20 minutes. ( If you do not have a pressure cooker then keep on cooking in the same pan for about 45 - 60 minutes with lid and on slow heat ).
20. If you prefer to cook in Oven then you can transfer this mixture to an Oven Dish and cook in a preheated oven at 150C ( Gas Mark 2 , 300F) for 20 minutes.

• If you wish to make a smooth paste of the spinach then you can take out the meat cubes from it and use a hand blender in the pan to blend it . Then add the meat peaces back in.
• You can sprinkle some lime juice on top if you wish.
  Or Add some butter on top.

1. Put the onions and ginger in a blender and grind to a smooth paste to the consistency of sauce.
2. Heat oil or butter in a heavy and deep bottomed tawa.
3. Add the onion-ginger mixture to it and saute it till brown. Keep stirring often as this paste gets burned quickly or sticks to the bottom of vessel.
4. Add the chicken and yoghurt .
5. Combine and cook over medium heat till the mixture becomes dry and chicken begins to brown.
6. Grind the almods/ cashew, melon and walnuts to fine powder.
7. Stir them in the milk and add it to the mixture of chicken along with garam masala, red chilli powder, green chilli mince, turmeric and salt.
8. Cook over medium heat , stirring often till the chicken is tender and the sauce is thick. This takes some 15 minutes.
9. Stir the saffron soaked in milk mixture and pour it to the chicken mixture. Close the lid and allow it to cook for 2 mins more.
10. Serve hot with Roti, Naan or Parathas.

Preparation Time: 1 hour

Cooking Time: 20-25 minutes.

Serves: 4 persons

Shelflife: 1 day.

Serving suggestions: Serve hot with Roti, Naan or Parathas.

Note:

• Melon seeds, pumpkin and almonds seeds are optional for garish and to add rich taste to the cuisine. Calorie consious people can avoid it. Even any one of it can also be used in limited quantity.
• Keep stirring often as thick gravy tends to stick to bottom of vessel in most cases.

1. Make incisions (small cuts) with sharp knife on breast and leg pieces of the chicken.
2. Apply a mixure of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
3. Hang yoghurt in a muslin cloth for fifteen to twenty mintues to remove extra water.
4. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and musturd oil.
5. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
6. Put the chicken on to a skewer and cook over moderaly hot tandoor or a pre-heated oven (200 degree C) for ten to twelve minutes or till it is alomost done.
7. Baste it with some butter and cook again for another 2 minutes.
8. Remove and set aside.
9. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saute for 2 minutes, add ginger-garlic paste and chopped green chillies. Cook for 2 - 3 minutes.
10. Add red chilli powder, garam masala powder, salt and one cup of water .Bring it to a boil.
11. Reduce heat and simmer for another 10 minutes. Add sugar, honey and powdered methi leaves.
12. Add cooked tandori chicken pieces.
13. Simmer for 5 minutes. Then add fresh cream to it.
14. Serve hot with naan or paratha.

Preparation Time: 4 hours.

Cooking Time: 30-40 minutes.

Serves: 4 persons.

Shelflife: Best Fresh

Serving Suggestions: Serve hot with Naan or Paratha.

Note:

• Heat kasuri methi in the oven for sometime or broil kasuri methi on a tawa or griddle plate to make it crisp. This way, it can be easily crushed with hands.
• After adding chicken, dont cook on high flame. And also dont stir continuously.
• Always use fresh lemon juice for marinades.
• To check whether chicken is done while in oven or tandoor, just pierce a needle or skewer to it. If case it is cooked then it would go inside easily and while it is removed, you wont find chicken sticking to it.
• After adding cream , dont cook over flame for more than 1 min .

1. Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
2. Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
3. Transfer to a bowl, leaving the oil in the pan.
4. To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
5. Add the chicken pieces and fry on high level for about 2 minutes.
6. Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
7. Add the tomato puree and fry on high level for a few seconds.
8. Now add the fried onion mix and sprinkle salt to taste. Mix well.
9. Sauté on a high level for about 2 minutes.
10. Stir in the lemon juice.
11. Achaari Murg is ready.
12. Serve hot with Chapatis (Indian Bread) or Naan and Youghurt.

Making Time: 45 minutes

Serves: 4 persons.

Shelflife: 1 day (2 days if stored in Refrigerator).

Note:

• Though Achaari Murg is prepared in the style of Achaars/Pickles, it is usually not stored like other pickles.
• Loved and prepared with frevour in Lucknow and Chandigarh, Achaaari Murg makes for most of the flavoured dishes. These two are the most favourite destinations to get the real taste and aroma of Achaari Murg.

Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.

1. Get all the ingredients mixed leaving chicken, cloves, cardamom and the cinnamon along with the yogurt.
2. Next, heat the clarified butter.
3. Add cloves, cardamom and cinnamon to it.
4. Now add the ingredients mentioned above.
5. Make a masala of it by stiring.
6. Now its time to add the chicken.
7. Cook the chicken till it is done. Please take note, dont add water to it.
8. Now this scrumptious dish is ready to eat.
   

Preparation Time: 25 minutes

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: 1 day

Serving Suggestion: Serve hot with any Indian Bread like roti, missi roti, naan etc.

Note: Calorie consious people can use less khoya as per need.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. First thing to do for making khad is to mix the yogurt, mince lamb, ginger and garlic paste, red chilli, coriander powder, turmeric, and salt according to the taste.
2. Keep it seperately for minimum of ten minutes.
3. Meanwhile, add the chopped onions to hot clarified butter.
4. Saute them. Make sure it turns golden brown.
5. Bring down the flame to low heat.
6. To it add the mince mixture.
7. Saute it for another fifteen minutes.
8. Next, add potatoes to it and saute till the water evaporates.
9. Add to the preparation coriander and lemon juice.
10. Divide it into eleven equal portions.
11. Only the finishing is left.
12. For that first spread one portion of cooked mince on a phulka.
13. Keep one more phulka on it and do the same for the remaining mince.
14. Once this is done, wrap the stack in a greased silver foil.
15. Bake them for eight to nine minutes.
16. After it is baked, cut into wedges and serve.

Preparation Time: 35 minutes

Cooking Time: 30 minutes

Serves: 4 persons

Shelflife: Best Fresh

Serving Suggestion: Serve hot with kababs.

Note: Make sure that kheema is cooked well before preparing it like pie.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. Heat oil. Add bay leaves and whole garam masala.
2. Add onion, ginger and garlic paste and fry on low heat till oil separates.
3. Add dhania powder, cashewnut paste and stir further.
4. Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
5. Bring to a boil, reduce heat and simmer till chicken is cooked.
6. Whisk in cream.
7. Serve kesar murg hot with tandoori rotis and parathas.

Making Time: 45 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: Dont hurry by adding the masalas before the oil starts separating and flows on the top on sides of the pan. This really makes the curry delicious.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. Either blend and grind all the marinate ingredients together or separately and then take them in a bowl. Add the mutton pieces to it and salt and mix well. Keep it aside for 15 minutes.
2. Now heat oil in a pan.
3. Add onions and fry till they turn light brown.
4. Keep aside a little of the brown onions to use for garnish.
5. Now add the some ginger garlic paste to the oil and stir for a minute till the raw odour leaves .
6. Add tha mutton pieces to it and stir once. Allow it to cook for 30 minutes at low flame.
7. Cook it till oil leaves the sides of pan.
8. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
9. Cook until the spices are well-cooked and mixed.
10. Add tomato paste and cook on low fire for 40 mins.
11. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

Cooking time: 1 hour and 20 minutes

Serves: 4 persons.

Shelflife: 1 day (best fresh).

Note: For those who avoid spicy food, chop the onions length-wise. Add a pinch of salt and 1 tsp of sugar to it and leave it 10 minutes. Then fry the onions in oil till golden brown. Remove and keep aside. Use them while garnishing. This will reduce the spicyness of the laal maas.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. Clean the tiny prawns but do not remove the shells.
2. Take the prawns in a kadhai or frying pan.
3. Add the mustard paste to it.
4. Also the turmeric powder, green chillies and salt.
5. Then add the mustard oil along with 1/3 cup of water.
6. Mix well. Put the frying pan on medium flame.
7. Stir frequenty. Cook until it all becomes dry.
8. Serve with hot rice.

Making Time: 20 minutes.

Serves: 3 persons.

Shelflife: 1 day.

Note: Use only mustard oil for this recipe for original and better taste.

Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tbsp of red chilly powder, salt and two tablespoon lemon juice. Apply this to thie chicken and leave it for half an hour.
3. Hang Yoghurt/curd in the muslin cloth for some time. Take yoghurt in a bowl, add chilly powder, lemon juice, salt, ginger paste, garlic paste, garam masala powder and mustard oil. Mix well.
4. Apply this marinade to the chicken. Put the chicken on to the skewer and roast in the tandoor oven.
5. When chicken is almost done, baste it with oil, roast again till done.
6. Serve hot with onion slices and lemon wedges.

Making Time: 30 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: Tandoor oven can be substituted with ordinary oven or stove, though the taste may differ.

Click here to know more about Indian Food- Introduction to Indian Food and cuisines.

1. Cut the fish into small pieces .
2. Marinate the fish with salt and keep aside for 20 minutes .
3. Heat the oil, and fry the onions till golden brown .
4. Add ginger-garlic-green chillies paste and stir for a minute .
5. Add tomatoes and simmer for 2 minutes .
6. Add the grounded paste and simmer for 1 minute .
7. Add the grounded paste and simmer for 1 minute .
8. Add coconut milk and when it starts boiling add the marinated pieces .
9. Let it cook till done .
10. Serve hot with rice .

Making Time: 20 minutes.

Serves: 1 person

Shelflife: 1 day.

Note: You can also cook the fish wholy. All you have to do for it is silt the fish properly( fish sellign person does that if you ask).

Method:

1. Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and marinate fish in it for 10 minutes.
2. Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions.
3. Sauté till onions are soft. Add coconut and sauté till a light brown.
4. Add tomatoes and cook till access water dries.
5. Blend the whole mixture in a blender.
6. Heat the rest of the oil and add the fish. Stir fry over high heat till opaque.
7. Add the ground paste and simmer over low heat till fish is cooked through.
8. Garnish with coriander leaves and serve.

Making Time: 20 minutes.

Serves: 4 persons.

Shelflife: 1 Day.

Note: Buy fresh fish for this recipe. Also cut it properly , if not then ask the fisher person selling it to cut and give them.