indian

Murg Qalia

~ Huma ~ 6 Comments
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Murg Qalia is a special curry type from the region of Gujarat consumed by muslim community. Served with Naan, this curry is made during festive occasions.
Murg Qalia
Qaliya is type of curry made with Meat or chicken.This is a special curry of Gujarat & consumed with Naan.
Murg Qalia can also be served with pav or bread, depending on individual taste.
Mur Qalia

Serves : 3
Ingredients & Method

I
500gm chicken
1/2 cup oil
1 tbsp ginger garlic paste.
Whole garam Masala ( 1 black cardamom, 3 pepper corn, 2 cloves, 1/2″ cinamon)
2 tsp chopped coriander

II. Grind to a paste 1 tomato + 2 tbsp curd

III
1 large onion Birasta (Check Note below) grinded  with enough water to form a paste

IV.  Prepare all the masala with 1/4 cup water
1/4 tsp turmeric
1/2 tsp red chilly powder
1  tsp coriander powder
1 tsp salt (Adjust to taste)
1/2 tsp garam masala powder
1 glass water

 

Method

  1. Heat oil in a pan ( can use the same oil in which onion were fried*)
  2. Add in whole garam masala.
  3. When it crackles add in ginger garlic paste. Fry till the smell vanishes.
  4. Now add in masala paste (IV). Fry for few secs
  5. Add in chicken & fry for few minutes till it releases its juices ( approx 2 min)
  6. Now goes in birasta paste (III).Fry for few minutes
  7. Add in tomato curd mixture (II). Cook till oil get separated.
  8. Lastly add chopped coriander & a glass of water.
  9. Cover & cook till chicken is tender.
  10. The consistency of this gravy is thin as it is eaten with Naan.

Serves 3

Murg Qaliya

Murg Qalia is a special curry type from the region of Gujarat consumed by muslim community. Served with Naan, this curry is made during festive occasions.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • I
  • 500gm chicken
  • 1/2 cup oil
  • 1 tbsp ginger garlic paste.
  • Whole garam Masala ( 1 black cardamom, 3 pepper corn, 2 cloves, 1/2" cinamon)
  • 2 tsp chopped coriander
  • II. Grind to a paste 1 tomato + 2 tbsp curd
  • III
  • 1 large onion Birasta (Check Note below) grinded  with enough water to form a paste
  • IV.  Prepare all the masala with 1/4 cup water
  • 1/4 tsp turmeric
  • 1/2 tsp red chilly powder
  • 1  tsp coriander powder
  • 1 tsp salt (Adjust to taste)
  • 1/2 tsp garam masala powder
  • 1 glass water

Instructions

  1. Heat oil in a pan ( can use the same oil in which onion were fried*)
  2. Add in whole garam masala.
  3. When it crackles add in ginger garlic paste. Fry till the smell vanishes.
  4. Now add in masala paste (IV). Fry for few secs
  5. Add in chicken & fry for few minutes till it releases its juices ( approx 2 min)
  6. Now goes in birasta paste (III).Fry for few minutes
  7. Add in tomato curd mixture (II). Cook till oil get separated.
  8. Lastly add chopped coriander & a glass of water.
  9. Cover & cook till chicken is tender.
  10. The consistency of this gravy is thin as it is eaten with Naan.
7.8.1.2
73
https://www.ghezaeshiriin.com/2013/05/murg-qaliya/

Nutrition

Calories

1998 cal

Fat

149 g

Carbs

6 g

Protein

152 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

* BIRASTA (Browned Onion):
Slice the onions in moon shape. Add it in hot oil till light brown. Drain & keep it on a kitchen towel. When cool it is crisp. Can be stored for a month in fridge .Use as required.

Tip: For Crispier Onion add some salt at the time of frying.

 Murg Qalia

Birasta – Fried Onions

~ Huma ~ 2 Comments
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Birasta means deep fried onions sliced thinly and deep fried to perfect brown. This is used mostly in Mughlai cuisine to give the rich texture & color to the gravy.
Birasta - Fried Onion
Starting again with Saturday preps today. Going back to basics with Birasta – Crispy Brown Fried Onions . A must have in our pantry. These crispy fried onions come on handy for preparing haleem, korma, biryani and kebabs. And also sprinkled sometimes for an added crunch on pulao
Birasta - Fried OnionThough the recipe seems the most simplistic , but a little more brown and it makes a great difference to the entire dish. There have been times when I had to throw away my entire birasta batch due to more of it’s brown color.

So what makes a perfect Birasta? I have shared all the tips and tricks  on insta story today. And not to worry, it will be later saved in highlights

Birasta - Fried Onion

The recipe is so simple that it does not require any measurement and requires to ingredients Onion & Oil. And equipment will be a heavy bottom pan or kadhai and turner ( jhara called in hindi)

Start by slicing  the onions thinly  in 1/2  moon shape .In the meantime fill the kadai with oil and start to heat up. Oil should be that much that when onions are put in oil they are completely soaked. Once the oil is hot, add the onions. Fry on high heat till it becomes soft. Once it starts changing the color to light brown, turn the flame to medium. Once you  see little more change in color switch off the flame.  Keep stirring using the turner till it get brown. Drain the fried onions from oil & keep on tissue paper. Using a fork separate the fried onions. . When cool it will be crisp. Use as required.

STORING : If you are making a huge batch, take a glass container & place a tissue paper on it. Put the crispy onion in the container. Cover the lid and use as required. If  I make a small batch, I store in fridge too.

Roti Ka Chuda

~ Huma ~ 7 Comments
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TRY NOT TO WASTE FOOD.
 Cook only the amount of food you can consume.

Recycle the food by creating new recipes.

Roti ka Chuda is one of the recycled recipes. This is the one of the savory version for the leftover roti.

 

Start your day with a healthy savory breakfast. Or consume it as a light snack any time of the day.

 
 

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Serves: 2 

I
2 roti or tortilla ( Day old much better as we need to crumble it into very small pieces)
2 tbsp water for sprinkling on Roti
 
II
1 tbsp oil
1/4 tsp cumin
1 small green chilly cut into 3 pc
2 -3 curry leaves
1 small onion or 2 tbsp chopped onion
2 pinches of turmeric powder
1 pinch of red chilly powder
Salt to taste
1 tsp chopped coriander
 
Method:
1.     Crumble the roti into small pieces. Smaller the better
2.     Sprinkle little water so the roti becomes moist.
3.     Heat oil in a pan.
4.     Now add in cumin, curry leaves & green chilly
5.     Add in chopped onion & fry till onion becomes soft.
6.     Now add turmeric powder, red chilly powder & salt. Stir.
7.     Add in the moist crumbled roti & coriander.
8.     Stir till  all the masala has coated on a roti approximately a minute and it is a little bit dry
9.     Serve hot or on normal temperature
10.Njoy.
 

Bhuna Kukda/ Fried chicken

~ Huma ~ 8 Comments
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Savour the dish with your eyes first & then start eating.
 
I love complete meals.
 An Indian by heart. Dal Chawal is a must.
 

 
 
With Bhuna Kukda & onion,cucumber & tomato Kachumber
 
 
Makes a delicious platter
Always in demand @ my home
 
Serves 3-4 person
Ingredients
 I
1/2 kg chicken cut into normal pcs
 
II
2 tbsp curd
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 1/2  tsp chilly powder
1 tsp  coriander powder
1/2 tsp garam masala powder
1  tbsp salt
1/4 cup water
 
III
1/4 cup oil
1 medium size onion paste(made with water)
3 -4 tbsp chopped coriander
1 green chilly slices in round for garnish
 
 
Method:
 
  1. Pressure cook the chicken with NO II ingredients in a pressure cooker for  2 whistles
  2. Now heat oil in a pan. 
  3. Add onion & fry till little pale or translucent
  4. Add in the pressure cooked chicken
  5. Fry on medium flame till all the water has dried up.
  6. Add chopped coriander  & green chillies before serving
  7. Serve with Roti or parathas. Or serve in  a platter of Khatti  Dal, Rice ,Salad & Roti.