One more fabulous recipe from Sanjeev Kapoor’s Khasana of Indian Recipes. Since I was cooking chicken at home after a long time, I wanted to make a special dish, which tastes really good and I should say this recipe is finger licking good :) . So far, of all the Sanjeev Kapoor recipes that I’ve tried this is my favorite. If you like spicy chicken dishes, this is the one for you…

The recipe…

1. Chicken – 1 kg
2. Grated coconut – 1 1/2 cup
3. Poppy seeds – 2 tsp
   Fennel seeds(perumjeerakam) – 1 tsp
   Coriander seeds – 1 tsp
   Jeera – 1/2 tsp
   Red chilli – 6-8
   Cinnamon stick – 1 medium size piece
   Cardamom – 4
   Clove – 3
   Star anise – 1/2
4. Ginger & garlic- 1/2 tbsp each
5. Turmeric powder – 1/2 tsp
   Chili powder – 1 tsp
6. Onion- 2
7. Tomato – 3 medium
8. Lemon – 1
9. Curry leaves
   Salt
   Oil

Clean the chicken and cut into medium size pieces. Fry the coconut with number 3 ingredients in oil, till it turn golden brown. Let it cool. Grind this with ginger and garlic. (Do not add water while grinding). Add 1/2 – 3/4 cup of water to the ground coconut mix and make it a thick paste.

Heat oil in a bottom heavy pan and add sliced onions and fry it till it becomes golden brown. Add coconut mixture and curry leaves and stir it continuously for a few minutes. Add tomato and turmeric and chili powder and mix well. Once the powders are fried well add chicken pieces & salt, combine well and cook for 5 minutes. Add lemon juice and 2 cups water and cover and cook till the chicken is done. This curry has a thick gravy.

Serve hot with rice, roti etc…

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I have been getting requests from some of my readers to post more veg recipes. Though I make normal veg dishes frequently, I somehow was not convinced about blogging about it, thinking that it is everyday stuff and nobody would be interested in that…. but I guess I was proved wrong … anyways here is a veg recipe, its not that everyday stuff, but at the same time its not something extraordinary also…

I have made this a few times before, but couldn’t take the photo at that time…. this recipe is from Sanjeev Kapoor’s Khazana of Indian Recipes. This goes well with roti, plain rice and pulav.

Recipe for Mushroom Peas Masala:

1. Mushroom – 200 gms
2. Peas – 1 1/2 cups
3. Onion – 2 big (thinly sliced)
   Cardamom – 4
   Cinnamon – 1 med size piece
4. Ginger garlic paste – 1 tbsp each
5. Tomato paste – 1/2 cup
6. Chilly powder – 1 tbsp
   Coriander powder – 1 tbsp
   Turmeric powder – 1 tsp
   Garam masala – 1 tsp
7. Cashew nut paste – 1/2 cup
8. Salt
9. Oil

w Cut mushroom into bite size pieces. Heat oil in a pan & add cardamom, cinnamon & onion. Stir it till the onion turns golden brown colour. Add ginger garlic paste and stir for a few minutes. Add tomato paste along with spice powders and cook till the oil starts appearing. Mix the cashew nut paste with one cup water and add to the curry. When it starts boiling add sliced mushroom & peas. Cook till the vegetables are done.Note: for cashew nut paste, soak 10-15 cashew nuts in warm water for 1o minutes and grind it with a little water. The gravy tends to be thick after sometime, so adjust the quantity of gravy accordingly.

Please check out the photo of this curry made by Ambily Thomas, one of MariasMenu readers. Thank you dear :)

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A recipe from Sanjeev Kapoor’s Khana Khazana. It has a typical kerala flavour and it goes well with pathiri, kerala porotta etc; This is a great dish to prepare during Eid time.

Eid Mubarak to all my readers.

1. Mutton – 800 gm
2. Onion medium – 2
3. Chopped ginger-  2 tblspoon
   Garlic – 12-15 cloves
   Green chilly – 3-4
4. Tomato medium -  3
5. Oil – ½ cup
6. Jeera – 1tsp
   Coriander – 1 tblspoon
   Red chilli – 4-5
   Fenugreek – ½ tsp
   Cinnamon 1 inch – 2 pieces
   Cardamom- 4-6
   Cloves – 6-8
   Bayleaves – 2
7. Coconut -¾ cup
8. Poppy seeds – 2 tblsp
   Pepper – 10-12
9. Mustard
   Curry leaves
10. Turmeric – 1 tsp
    Chilly powder – ½ tsp
    Salt

Grind ginger, garlic & greenchilly. Heat oil in a pan & add jeera, coriander, redchilly, fenugreek,cinnamon,cardamom, cloves,bay leaves. Stir for 30 seconds & add coconut, poppy seeds, pepper. Once coconut becomes golden brown, switch off. Grind this mix into a thick paste.

Heat oil & splutter mustard, curry leaves. Add onion, when it becomes golden brown add, ginger, garlic & chilly paste. Mix well.Add mutton & stir continuously for 10 min on high flame.Add turmeric, chilly powder , salt & tomato. Cook till the oil separates.Add 4 cups of water & boil. Cook till the mutton is done.Add masala paste. Cook for 10 more minutes, till the gravy becomes thick.

Other mutton recipes:

Other recipes of Sanjeev Kapoor:

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