korma

Ande Ka Salan / Egg Curry

~ Huma ~ 9 Comments
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Ande Ka Salan / Egg Curry , a delicious curry from the region of Maharashtra. The spices used in this curry makes it different from the regular egg curries.

Ande Ka Salan / Egg Curry

Ande Ka Salan / Egg Curry  was mostly made as a substitute for meat curry. When there was no meat in house , our family would prefer eating this salan instead of having vegetables.  After coming to Dubai , this salan is part of  our weekly meals.

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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
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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

QUAIL KORMA

~ Huma ~ 2 Comments
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This is winter food. But here in Dubai quails are available all the year. So whenever I get fresh quails. It is a must have.This is best eaten with Bajra ki roti.
 
 
 


Marinate the QUAIL(batair) with the following ingredients for half hour.


QUAIL  6nos (Skinned & cut into 4 pcs) + 1cup curd + 1tsp tumeric powder + 2 tbsp red chilly powder + 1tbsp coriander powder + 1tbsp salt (according to your taste)

Other Ingredients: 
Oil – 1cup oil
whole garam masala (2cloves + 1/2inch cinnamon + 4 black pepper + 1 big black cardamon)
Powdered garam masala  1/2tsp
powdered black pepper 1/2 tsp
ginger garlic paste 4 tbsp.
Onion paste 2 medium size (Make a paste of onion by grinding it with water)
Coriander leaves
green chillies 4nos

Method:-

  1. Heat oil in a pan. When hot add the whole garam masala. 
  2. When it crackles , add ginger garlic paste.Fry this in oil  (one minute) till the smell of the ginger garlic paste is less.
  3. Now add  onion paste to it. Add powdered garam masala and black pepper. Fry  for 2 minutes.
  4. Add the marinated Quails. Fry on High flame for 2 minutes.
  5. Now take one cup of water and add to the above.
  6. Add chopped coriander leave and 2 green chilly.
  7. Cover &  cook on low heat.
  8. When the quail becomes tender add the remaining coriander leaves and green chilly. Cook on high flame for desired consistency.
  9. Serve with bajra roti or plain roti.
NOTE:- QUAIL TAKE LONGER TIME TO COOK. THIS PREPARATION TAKES NEARLY AN HOUR. 

       

CHICKEN KORMA The easy way

~ Huma ~ Leave a comment
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This is a no fuss and quick chicken korma. Minimum Ingredient with loads of taste. Easy to prepare when you are in hurry to serve guest in about half an hour.

Pressure cooker has been used for this preparation. But if you don’t have pressure cooker NOT to worry. Chicken korma can also be prepared in a deep vessel. But timing and water quantity will differ. Please check the note at the recipe steps ending for it.

The recipe serves for 3-4 persons. Chicken korma can be eaten with roti, Bhakri , Bread , Naan and Plain Rice.

Onion & curd raita /dip goes very well with chicken korma

I have tried to make this recipe in a way  that a beginner or an amateur cook can also follow very easily. 

INGREDIENTS:-

  • 400 gm Chicken (medium size 4-5 pcs)
  • 1 cup Onion paste (2 medium size onion grinded with little water)
  • 3 Big spoon oil
  • 3 tsp ginger garlic paste
  • 1/2 tsp crushed black pepper
  • 1/2 tsp garam masala powder
  • 1/4 tsp or 3 pinch tumeric powder
  • 1 tsp red chilly powder (change depending on your spice level)
  • 1tsp coriander powder
  • 2 tbsp whipped Curd
  • 1/2 Cup water for Bhunav (frying till oil separates)
  • 2 cups water
  • 4 green chillies
  • 3 tbsp chopped coriander leaves & 1 tbsp extra for garnishing
  • 1tsp salt (adjust to your taste)
  • Whole Garam Masala  (4-5  pepper corns, 2 cloves, 1/2″ cinnamon, 1 Black Cardamon, 1/2 tsp Black cumin{Shah zeera} , 1 green cardamon)

Heat 3 Big spoon oil in a cooker.When hot add Whole Garam Masala  (4-5  pepper corns, 2 cloves, 1/2″ cinnamon, 1 Black Cardamon, 1/2 tsp Black cumin{Shah zeera} , 1 green cardamon)

When onion turn light brown add 3 tsp ginger garlic paste.Fry on low flame till smell of ginger garlic lessen/diminishes.

Now add all the DRY masala :- 1/4 tsp or 3 pinch tumeric powder, 1 tsp red chilly powder (change depending on your spice level),1tsp coriander powder &  1tsp Salt. Fry for 1 minute. Gas Flame:- Low

Remove from flame & 2 tbsp whipped Curd.This is done so that curd does not curdle in the gravy.Mix well & then put it again on the flame.

Add in 400 gm Chicken (medium size 4-5 pcs).Fry for a minutes on High flame till masala get coated on it

Add in 1/2 Cup water .On medium flame fry till oil separates. This process is called Bhunav

After frying 

Add 4 green chillies slit in between , 3 tbsp chopped coriander leaves 
Stir all

Add in 2 cups water & stir.

For those who are making in a pan: Add 3 cups water & stir

Close  the pressure cooker and cook on High Flame till 4-5 whistles.

For those who are making in a pan: Cover with the lid and cook on Medium flame of 10 minutes.

When all the steam has vented out. Open the cooker & on Medium flame cook till you get your desired consistency. I  keep medium
For those who are making in a pan: Open the lid & cook till you get your desired consistency. I  keep medium

                              Garnish with 1tbsp  chopped coriander leaves and serve hot.

Njoy with Roti, Bhakri , Bread , Naan and Plain Rice.

& feel the satisfaction for creating a wonderful, tasty Chicken korma.