Indian style chicken 65.This is super moist and spicy.If you looking for perfect non veg appetizer tis is best              bet. I love this recipe because it has traditional and authentic restaurant chicken 65 flavors and you can                just make it at home with no MSG or any food coloring.

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INGREDIENTS:

To Marinate Chicken

250 grams boneless chicken,cubed 
5 tsp corn flour
1 tsp rice flour (optional)
2 tsp ginger, garlic paste or finely grated
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
3 tsp yogurt
1/4 tsp salt
3 curry leaves chopped
Oil to fry

Seasoning

1 tblspn oil
1 1/2 tbsp soy sauce
1 tsp chilli sauce or ketchup
1/2 tsp chilli powder
1/2 tsp cumin seeds
Few curry leaves
2 garlic cloves chopped 

Vegetables 

1/2 cup diced green bell pepper(optional)
1 green onion, sliced 
2 green chilli

Method:

Dice chicken into cubes,wash and drain water.

Add yogurt,ginger,garlic paste,salt,corn flour, rice flour, turmeric powder, pepper powder, chilli powder, chopped curry leaves to chicken and combine well. Marinate chicken 30 minutes to 2 hours.

When ready to fry chicken add oil in pan ,once oil is hot add chicken pieces in batches and fry until chicken turns crispy.

(If you refrigerate chicken more then an hour, make sure to keep chicken in room temperature for 30 minutes before frying .For the meat to become tender)

Remove and place it on kitchen paper towel to drain excess oil. 

In a different skillet add 1 tbsp oil,add cumin seeds and curry leaves let it splutter.

Add garlic and saute for 1-2 minutes, until raw aroma leaves.

Add green chillies, green onions,cook for 2 minutes, make sure the vegetable is crisp.

In a small bowl, mix soy sauce,chilli sauce and chilli powder.Pour the mixture to vegetable and stir to combine.( This gives good colour to chicken)

Add fried chicken to the vegetable mixture and stir continuously for 2 minutes, or until everything is well combined.

  This recipe is one of the easiest and yet delicious to entertain unexpected guests or for dinner with family.IT can be served as it is or with simple raita. Don't have to worry about making any side dish to it.it's so delicious you would want to eat more each time you pick one:-)    


                       How to make Perfect Lamb Stuffed Keema Naan at home.

                                                   Steps with pics 



























 CHECK MY YOUTUBE VIDEO HERE: https://www.youtube.com/watch?v=AFaMCiitsZA

Total time  :2 hours 10 minutes/Prep time 15 minutes/ Cook time 40 minutes / Ideal time 1 hour 10 minutes.

Ingredients

TO MAKE NAAN DOUGH

1 cup white flour

2/3 cup wheat flour (set 1/4 cup for kneading)

1/2 tsp dry active yeast Or  (1.5  tsp baking powder along with 1/4 tsp baking soda)

1 tsp sugar

1 tsp ghee(melted)

1/2 tsp salt

1 tbsp yogurt

1/4 cup warm milk

1/2 cup warm water

FOR STUFFING

1/2 pound minced lamb

1/4 cup finely chopped onion

tsp chilli powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp salt or to taste

2 garlic cloves, minced

1/4 tsp turmeric powder

1 tbsp oil or ghee, plus extra ghee to brush while cooking.

1/2 tomato ,skin removed and finely chopped or 1 tbsp tomato sauce

Fresh cilantro to garnish


In a medium bowl, add warm water along with sugar,salt and dry active yeast ,give it a stir and set aside until foamy or double in volume.(about 10 minutes).

In large bowl place white flour,wheat flour( leaving 1/4 cup for kneading),yogurt, warm milk,salt,ghee and combine well to form a dough. Add just enough flour while kneading to prevent sticking.( dough should not be very dry)

Brush the bowl with little ghee, before placing the dough to rest.

 Cove dough with cling wrap or cheese cloth, keep it in a warm place for 1-2 hours to rise.(After which it would have doubled in size)

While dough is resting make the Lamb Stuffing
Place heavy bottomed pan on medium heat add oil, when oil is hot,add onion and garlic.

 Saute till onions are browned.

Turn heat to medium- high ,add minced lamb along with chilli powder,salt,cumin,coriander,turmeric powder and cook well till the lamb crumbles into small pieces. (This is important to make good stuffed naan bread.)

Once all spices and lamb is well combined, add tomato and cook for another 5 minutes . (its important you  make sure there is no liquid in the lamb mixture, or it's impossible to roll the dough without tearing or breaking))

Turn off the heat, add cilantro and let it cool completely.

After 1-1.5 hours dough should have doubled in size, now remove and punch down dough for a minute.

Make 6-7 equal size balls, with rolling pin roll each ball 2-inch flat to add lamb filling. Make a dumplings in such a way it covers the lamb filling.

While working on one dough cover the rest.continue the process until last dough
 Roll it to about 4-5 inch round.

Heat a heavy bottomed tawa / skillet, place the stuffed naan until you see tiny bubbles now flip it to other side.

brush cooked side with ghee or butter,do the same with other side.this will keep naan moist while you finish cooking rest of the naan.

( if you prefer tandoori naan , then just cook naan on skillet for 1 minute on each side place it directly over flame on stove top and cook until it's charred and done. then brush with butter or ghee.

Transfer to a plate, serve with a slice of butter on top of naan along with raita.

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PRAWNS BIRYANI WITH GREEN MASALA:

 

Ingredients:

For green masala paste:

1 inch ginger
3 cloves garlic
Hand full cilantro
Hand full mint leaves
2 bay leaves/Fresh or dry
2 or more green chillies (I used red chillies)
1 tsp turmeric powder
salt as needed
Little water to make paste

To make rice  :

1.5 cups  basmati rice
5 -6 cups of water

To fry onions :

2 medium sized  onion ,sliced thinly
oil for frying oil

TO Make Biryani :

Whole Garam Masala:

1 tbsp ghee
1 tsp cumin seeds
1 tsp fennel seeds
1 bay leaves
1 star anise
4 cloves
1 inch cinnamon stick
3 green cardamom
1/2 tsp black pepper corn
1 slice lime
3 medium tomatoes, roughly chopped
2 tbsp yogurt

Other  Ingredients:

500 grams prawns,shelled or can use with shell (if preferred)
1/4 tsp ajwain
10 nos mint leaves + for layer
1/4 cup cilantro chopped + for layer
1 tbsp red chilli powder or as needed
10 strand of saffron soaked in hot water
few pomegranate seeds for garnish
lime slice for garnish

Method :

In a food processor or mixer add all green paste ingredients as mentioned above and make a smooth paste. Set aside

Meanwhile in a large pot add water and bring it to boil,add the washed rice and cook until 90 percent rice is done. drain water and set aside.

In a deep skillet or kadai add oil for frying onions. Add sliced onions until deep brown in color( Fry on high heat).
Once onions are brown remove in a paper towel and set aside.

In a Deep pan or cooker add ghee,and all spices as mentioned above and saute until nice aroma,

Add tomatoes and salt saute until nice and soft.

Add half of fried onions and saute for a minute.
Add green masala paste and saute until nice and browned.Discard the lime if you prefer.
Add yogurt and saute for few minutes on low heat.

Add prawns and cook until well combined.Add ajwain and cook until prawns cooked through.
Add few mint leaves and chopped cilantro and combine well.
Add chilli powder and combine.

Now transfer half of the green masala into a bowl,and spred the rest evenly in the pan.
Add half of the cooked rice and spread evenly,spread fried onions ,cilantro,mint leaves and some saffron water. continue to do the same with second layer.
Finally close it with tight lid and cook on low for 10 minutes.

Serve hot with some raita and garnish with pomegranate seeds and lime slices.

ENJOY!!

</>BAKED LAMB SAMOSA | NO DEEP FRYING BAKED SAMOSA



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Ingredients

For dough:

2 cup AP flour
salt to taste
2 tbsp ghee
1/2 tsp ajwain/carom seeds 
Iced water - to knead

For stuffing:

1 pound lamb/ mutton keema / minced lamb meat
2 tsp oil
½ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp amchur powder 
salt to taste
1/2 tsp cumin seeds 
1 tbsp ginger garlic ,finely chopped 
½ cup finely chopped onion or 1 small onion
3 small potatoes , boiled and peeled.roughly broken
1 cup frozen green peas 
1 tbsp chopped coriander

In a large mixing bowl,Combine flour and salt ajwain and ghee Crumble flour. Now, add enough iced /cold water and knead to smooth dough. It should not be very soft. Close it with a kitchen towel or damp cloth and let it rest for 30 minutes to 2 hours.

Making Lamb Filling:

In a skillet add oil to heat,add cumin seeds to brown. add ginger,garlic and saute till raw aroma leaves.

Add onions and cook until browned.Add minced lamb and cook until it is small pieces and turns brown.

Add all mentioned spice powder and saute until all spices are well combined. cook until meat is cooked through and all the moist is evaporated.Add cilantro and mix well.

Add Peas and cook for few minutes.Add the potatoes that is roughly mashed.now combine well and cook,make sure there is no moisture at all.

Set aside to completely cool down. 

To make pockets:

Take the dough and divide into equal shaped lemon sized balls. Take a ball and dust with little flour. Roll it using wooden roller to make poori shaped disc. It should not be too thick or thin. Cut it into two halves using a knife. Take one half and brush little water on the half of the straight edge. Leave the curvy edges.

Now, take 2 or 3