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Yummy Indian Kitchen

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  • Asiya Subani
  • August 17, 2015 03:53:12 PM
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Indian Food blog with Indian Vegetarian Recipes, Indian Non Veg Recipes, South Indian Recipes and Indian regional cuisine.

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mutton kabab recipe, keema kabab

mutton kabab, an instant kabab made using keema of lamb or meat, made as tikki and deep fried which are similar to mutton kofta. It is also similar to shami kabab using lamb meat but the only difference is these are fried without cooking the meat. It can also be spelled as mutton kebab or... Read More » The post mutton kabab recipe, keema kabab appeared first on Yummy Indian Kitchen - Indian Food...

mutton kabab, an instant kabab made using keema of lamb or meat, made as tikki and deep fried which are similar to mutton kofta.

It is also similar to shami kabab using lamb meat but the only difference is these are fried without cooking the meat.

mutton kabab

It can also be spelled as mutton kebab or common name is keema ke kabab.

Several mutton recipes are already posted on the blog and can be used to try special bakrid recipes or for occasions such as mutton biryani recipe, mutton curry, mutton rogan josh, mutton korma etc…

What are kababs?

Kababs are basically cooked in barbecue methods by using chunks of chicken or mutton and then inserted into the skewers or sticks and cooked using barbecue method.

This way of making kababs is easily done in restaurants or is a coomon sight on road side in India.

The meat or chicken is marinated using various spices and herbs are then placed in tandoori for at least 30 to 40 minutes to get the perfect juicy texture or flavor.

How to make these keema kabab?

Kababs can be made in several ways and the kebab making has been a popular way of cooking non vegetarian food since ages not only in India but all across the world and are highly popular in middle eastern countries and Pakistan as well.

Here, I am making the kababs in a very unique way as I would be deep frying the keema kabab and not placing them in tandoor or barbecue.

The mutton should first be minced well or ground meat is readily available in meat selling stores and can be availed easily.

The keema is mixed with various spices and herbs and to bind well egg is added so that the kebab do not break while frying.

The recipe is quick, instant and can be made easily which is a great starter recipe.

It is similar to the shami kebab procedure but they are made in the form of cutlet or tikki using cooked meat.

The only difference here is I will be making using raw keema and besan whereas shami is cooked along with bengal gram and made into coarse paste before making it into a tikki.

How to use meat to make this recipe:

  • Always make use of boneless meat to make the kebabs.
  • Remove the bones if there are any before making the kebabs.
  • The meat can be minced at home using a chopper or ground meat is easily available in stores.
  • If buying directly from the stores then check its freshness before purchasing the meat for other recipes too.
mutton kebab

Ingredients required to make the recipe:

The minced meat is mixed with dry spices such as salt, red chili powder, turmeric powder, ginger garlic paste, whole spice powder, black pepper powder, coriander powder, cumin powder, herbs such as coriander leaves, onions and mainly ingredients for binding and holding the meat together is egg white as well as besan or chick pea flour.

Tips to make a perfect recipe:

The meat mixture should be mixed in egg white before making tikki to deep fry. If not done the meat does not bind well and and tends to break completely while deep frying and ruins the complete dish.

Wash the meat or keema well and let it strain until the water completely drains from the minced meat.

Mutton should always be fresh and tender to make this recipe and it tastes best if made using lamb meat as lamb is a tender meat and tastes good too as the kababs are fried raw.

This is a very simple and quick recipe but if looking forward to make healthy versions of meat recipe then one must not consume deep fried meat recipes and rather opt for steamed or baked meat which is completely fat free.

Check out the recipe below to make kachche keema ke kabab…

Check out the video procedure below:

Mutton kabab recipe below:

mutton kabab
Print

mutton kabab recipe, keema kabab or mutton kebab

Raw meat mixed in spices, given the shape of cutlet and deep fried.
Course Mutton
Cuisine Hyderabadi
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 450kcal
Author yummy indian kitchen

Ingredients

  • 500 gms boneless mutton/keema (ground meat)
  • salt – to taste
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder/ haldi
  • 1 tsp ginger garlic paste
  • 1/4 tsp garam masala powder
  • 1/2 tsp coriander powder (dhaniya powder)
  • 1/4 tsp cumin powder (jeera powder)
  • 1 tsp chopped green chili
  • 2 tbsp chopped coriander leaves
  • 1 tbsp finely chopped onions
  • 1 1/2 tsp besan/chick pea flour
  • 1/4 tsp black pepper powder (kali mirch powder)
  • 2 tbsp egg white
  • 1/2 lemon extracted juice
  • oil for deep frying

Instructions

  • Firstly, take ground meat which should be boneless.
  • If there is water after washing, strain the keema to remove all the water from the minced meat.
  • Transfer the keema into a bowl.
  • Add salt as per taste, red chili powder, turmeric powder, ginger garlic paste, garam masala powder.
  • Also add coriander powder, cumin powder, chopped green chili, chopped coriander leaves, finely chopped onions.
  • Add besan or chick pea flour to the minced meat.
  • Mix all the ingredients well.
  • Add black pepper powder, lemon extracted juice and egg white,
  • Mix everything well.
  • Now apply oil to the palms.
  • Take a small portion of the mixed keema mixture and make small tikki like shape of them or round shape.
  • The tikki should not be too thin nor thick.
  • Make and keep all the tikkis for deep frying ready.
  • Heat oil for deep frying.
  • Carefully drop them in oil one by one.
  • Fry both the sides on low to medium flame for few minutes or until they turn golden color or cooked well.
  • Take them out on a tissue paper or absorbent paper.
  • Serve hot with green chutney or kebab chutney or dip.
  • Check out the video procedure above.

Notes

  • Cooking on low heat to medium heat is the secret behind cooking the raw deep fried kababs.

Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Iron: 1mg

The post mutton kabab recipe, keema kabab appeared first on Yummy Indian Kitchen - Indian Food Recipes.


tandoori chicken in oven, indian baked chicken

Tandoori chicken in oven or chicken tandoori oven baked is a delicious chicken delicacy baked in oven with marinated chicken. There are many indian chicken varieties on the blog ranging from starters to curries to special rice recipes using chicken such as chicken pakora, palak chicken, dahi chicken, chicken do pyaza, chicken changezi, murgh makhani,... Read More » The post tandoori chicken in oven, indian baked chicken appeared first on Yummy Indian Kitchen - Indian Food...

Tandoori chicken in oven or chicken tandoori oven baked is a delicious chicken delicacy baked in oven with marinated chicken.

There are many indian chicken varieties on the blog ranging from starters to curries to special rice recipes using chicken such as chicken pakora, palak chicken, dahi chicken, chicken do pyaza, chicken changezi, murgh makhani, chicken butter masala, chicken seekh kabab , chicken tikka , chicken pulao etc…

tandoori chicken in oven

About Tandoori Chicken baked in the oven:

This is a perfectly restaurant style of a chicken recipe made by marinating the chicken with spices and yogurt.

The chicken used to make this recipe can be used as a whole or can be made by using just chicken leg quarters.

Here, I have used chicken leg quarters which is usually the quarter leg portion of the chicken.

The marination spice mixture is separately mixed with spices and yogurt and then coated to the whole chicken.

The chicken is then set to rest for 1 or 2 hours in the refrigerator in order to let all the spices absorb well and give a good taste to the chicken.

The marinated chicken should be cooked on both sides in the oven for at least an hour for it to cook well and become soft and juicy from inside.

This cooking which is done here in the oven can also be made without oven and I have already shared this recipe to make the tandoori chicken recipe without oven.

Ingredients that are required to make the chicken:

The spices that are used are basic and we just need to mix the spices with the yogurt and use any oil preferably mustard oil if making it in a traditional method.

If living abroad and finding spices in stores is difficult then do make use of tandoori chicken masala which is readily available in markets.

Just add salt and tandoori masala to yogurt and mix everything well and apply to the chicken and marinate for few hours before placing in the oven.

The adding of oil to the marinade is essential as it helps in holding all the spices and the masala to the chicken well.

chicken tandoori in oven

Difficult or simple?

This is one simple and quick baked chicken recipe which is simple and can be made by anyone and not necessarily in oven.

Just take a heavy bottom pan , add little oil plus butter and heat it and then add the marinated chicken to the pot or pan and cook well on both sides and keep flipping either sides until they get cooked well and it takes about 45 minutes for it get cooked on pan on medium to low heat.

Best accompaniments to the chicken:

This recipe of tandoori chicken in oven is basically a starter dish and instead of using chicken leg quarters one can make use of chicken drumsticks as well to make this recipe.

It can also be served along with paratha recipes or roti recipes or can be accompanied as a fried dish to many main course recipes.

You can even enjoy it with parotta recipe which is a kerala style of making paratha which is normally eaten with curries but can even be tried with flat chicken starters along with other side dishes.

Some tips before making:

  • Clean all the fat or remove the skin on the chicken if there is any skin left on the chicken pieces.
  • Wash the chicken well with turmeric and lemon extract in order to get rid of any smell.

Do check out the video too for the special baked chicken tandoori recipe below:

How to make tandoori chicken in oven:

tandoori chicken in oven
Print

tandoori chicken in oven, indian baked chicken

A simple marinated chicken cooked in the oven.
Course Baking, chicken
Cuisine Punjabi
Prep Time 2 hours
Cook Time 1 hour
Servings 2
Calories 442kcal
Author yummy indian kitchen

Ingredients

  • 2 chicken leg quarters
  • 3 tbsp thick yogurt or curd
  • salt to taste
  • 1 tsp red chilli powder
  • a pinch of turmeric powder
  • 1 tsp ginger garlic paste
  • 1/2 tsp garam masala powder
  • 1/4 tsp chaat masala powder
  • 2 tsp lemon extracted juice
  • a pinch of orange food color
  • 2 tbsp oil
  • 1/4 tsp dried kasoori methi

Instructions

  • Wash the chicken leg quarters well.
  • Take the chicken leg quarters, make slight cuts to the chicken.
  • Add yogurt into a mixing bowl, add salt, red chili powder, turmeric powder, ginger garlic paste.
  • Add garam masala powder, chaat masala powder, orange food color, lemon extract, oil.
  • Mix all these ingredients well.
  • Take the chicken and coat it well with all the masala.
  • Cover and marinate the chicken for 1 hour in refrigerator.
  • Preheat the oven at 350°F or 180° C.
  • Take a baking tray and cover it with an aluminium foil.
  • Place a baking wire rack on the tray.
  • Place the marinated chicken on the wire rack.
  • Put it in the oven.
  • Cook for 30 minutes in the oven.
  • Take the chicken out, apply butter to the chicken.
  • Flip the chicken and apply butter to it again.
  • Cook for another 30 minutes in the oven.
  • Take it out from the oven and it is ready to be served with a dip or enjoy as a starter.

Notes

  • Instead of chicken leg quarters, chicken drumsticks or whole chicken can be used to make the same recipe using the same procedure.
  • Additional spices such as kali mirch powder or black pepper powder can be added in the marinade for more flavors.

Nutrition

Calories: 442kcal | Carbohydrates: 1g | Protein: 23g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 112mg | Potassium: 296mg | Vitamin A: 113IU | Calcium: 12mg | Iron: 1mg

The post tandoori chicken in oven, indian baked chicken appeared first on Yummy Indian Kitchen - Indian Food Recipes.


spanish omelette recipe, potato omelette (Spanish Tortilla)

Spanish Omelette, is an egg based omelette made using potatoes and eggs combined in the form of an omelet. There are various other omelettes already shared on the blog and shall be posting many more as I update but the one’s posted are masala omelette, egg omelette, bread omelette , egg roast, egg masala, egg... Read More » The post spanish omelette recipe, potato omelette (Spanish Tortilla) appeared first on Yummy Indian Kitchen - Indian Food...

Spanish Omelette, is an egg based omelette made using potatoes and eggs combined in the form of an omelet.

spanish omelette or potato omelette

There are various other omelettes already shared on the blog and shall be posting many more as I update but the one’s posted are masala omelette, egg omelette, bread omelette , egg roast, egg masala, egg paratha etc…

What is spanish omelette?

It is a very simple and easy omelette similar to the one made using eggs which are basically beaten well. It is then spread like an omelette and cooked well on both sides.

It is mainly made in Spain and is one of the popular recipes in those regions and is popularly known as ‘tortilla espanola‘ in Spanish.

The difference in making spanish style of omelette is mainly the use of potatoes which are finely sliced and stir fried a little before adding them to the omelette mixture. Once the potatoes are done well, they are mixed with omelet mix and made in the form of an omelette.

It is mainly the use of potatoes which makes the omelet a very special and delicious.

Recipe collections:

egg recipes

vegetarian recipes

breakfast recipes

When and how to serve this omelet?

It is mainly served as a breakfast recipe because it has all the ingredients that actually make a good breakfast.

It tastes best if eaten plain or can be eaten with any flat breads or have it as a snack by dipping it with some ketchup.

Different ways of making it?

Here, in this omelette, I am making it by adding some spices and herbs to the omelet mixture and just using stir fried potato slices in the mix.

But, there are several ways to make this omelette and to make variations to it such as adding cheese to make the omelette more cheesy and this can be easily done by just adding some grated cheese into the omelet mix along with potatoes and eggs.

But since we mainly use potatoes to make the omelet, it can be called as Potato Omelet as well.

spanish omelette recipe

Healthy way of making this omelette:

We all are familiar with the health benefits of Eggs but if one is looking forward to make it in a healthy way, there are few things that should be kept in mind while making it.

  • Instead of using edible vegetable oil, it is healthy to make use of olive oil.
  • If looking for more healthy options then add only egg white rather than adding both yellow and white part of the eggs.
  • One more healthy option is to add the mashed boiled potato pieces into the omelette instead of adding stir fried one’s.
  • These are few ways to make the omelet healthy and have it as a breakfast dish.

Health benefits of Eggs:

Eggs are quite healthy and should be included regularly in diet. They are a good source of Vitamin A and should be mainly eaten as boiled for more benefits and the white part of the egg is even more healthier than the yellow one.

Difficulty level of making the Omelet?

The omelette takes just few minutes to get perfectly cooked once the potatoes are done and it takes approx… 15 minutes for perfectly stir fried potato. Then the rest of the procedure is as easy as the basic omelette method.

Two important points to cook potatoes/aloo:

Here, I have just added salt, turmeric and a tablespoon of chopped onions to cook the potatoes. But it can be cooked in many other ways ranging from light to spicy such as I have already mentioned one way of potato fry on my blog, which is stir fried by adding some more dry spices.

Check out some more interesting potato or egg related recipes on the blog such as egg fried rice, egg fry, egg bhurji , potato curry etc…

Check out the detailed recipe on making potato omelette or spanish omelette recipe below and do check out the video for the recipe too as it would be more helpful…

Video procedure to make potato omelette:

Recipe card for Spanish Omelette below:

spanish omelette
Print

Spanish Omelette Recipe, Potato Omelet

An omelet spread of potatoes and eggs cooked together.
Course Breakfast
Cuisine Indian/International
Prep Time 20 hours
Cook Time 1 day 20 hours
Servings 2
Calories 654kcal
Author yummy indian kitchen

Ingredients

To stir fry potatoes:

  • 3 tbsp oil (edible oil)
  • 2 tbsp chopped onions
  • 3 potatoes (peeled and finely sliced)
  • salt to taste
  • 1/4 tsp turmeric powder/haldi

To make the omelette:

  • 3 eggs
  • salt to taste
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp ginger garlic paste
  • 2 tbsp chopped coriander leaves
  • 2 tbsp oil (to make the omelet)

Instructions

To stir fry the potato:

  • Take a pan, add oil and heat it.
  • Add the chopped onions and saute two minutes.
  • Add the finely sliced potatoes, salt to taste, turmeric powder, mix well.
  • Stir fry and cook until the potatoes turn tender and it takes about 12 to 15 minutes to get soft.
  • Keep them aside once they are done.

Make the omelette mixture:

  • Take a bowl, break the egg.
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, chopped coriander leaves.
  • Give a mix.
  • Add the cooked potatoes into the egg mixture.
  • Mix them well.
  • Heat a tawa/gridle to spread the omelet.
  • Add 2 tbsp of oil and heat it.
  • Spread the egg potato mixture like an omelette.
  • Let it cook for 4-5 minutes on low to medium flame.
  • Do not flip until each side is cooked well.
  • Flip after the bottom side cooks well.
  • Cook the other side too perfectly for few minutes.
  • Carefully take it out.
  • Serve hot.

Notes

  • Additional spices such as black pepper powder, or any preferred spices can be be added as per preferences.
  • Here, I have kept it very light to make it suitable for kids as well as young can have it as a breakfast or a snack recipe.

Nutrition

Calories: 654kcal | Carbohydrates: 57g | Protein: 15g | Fat: 42g | Saturated Fat: 5g | Cholesterol: 246mg | Sodium: 124mg | Potassium: 1436mg | Fiber: 7g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 63mg | Calcium: 75mg | Iron: 4mg

The post spanish omelette recipe, potato omelette (Spanish Tortilla) appeared first on Yummy Indian Kitchen - Indian Food Recipes.


chicken shahi korma recipe, shahi murgh

Chicken shahi korma, a delicious creamy korma recipe, made using rich ingredients such as nuts and yogurt which are cooked with chicken. What is Shahi? Shahi is the term used to describe “Royalty”. In the Mughal Era, some of the chicken recipes which were made were said to be very royal, rich and had a... Read More » The post chicken shahi korma recipe, shahi murgh appeared first on Yummy Indian Kitchen - Indian Food...

Chicken shahi korma, a delicious creamy korma recipe, made using rich ingredients such as nuts and yogurt which are cooked with chicken.

chicken shahi korma

What is Shahi?

Shahi is the term used to describe “Royalty”. In the Mughal Era, some of the chicken recipes which were made were said to be very royal, rich and had a mughlai or nawabi touch to them.

I have many various korma kind of recipes on the blog but this is one of the best ways of making korma as it is a very rich way of making the chicken curry by using some of the rich ingredients such as nuts and yogurt.

Chicken curries or gravy recipes:

I have already shared many chicken recipes which are in the form of curry or gravy or korma and some of them are chicken gravy, chicken masala, chicken kurma, kadai chicken, murgh makhani, chicken butter masala , chicken changezi, chicken rezala which are all rich gravies which mainly have kaju or cashew nuts used while cooking them.

shahi chicken korma

There are plain chicken curries without rich ingredients used and they are palak chicken, dahi chicken, chicken curry indian style , chicken do pyaza which are made without using any rich ingredients and nuts.

How to make this shahi chicken:

To make this chicken recipe, the chicken is first marinated with yogurt and spices which is then cooked by adding the paste of dry fruits that is nuts such as almonds, cashew nuts and then using fried onions.

All these ingredients used makes the gravy a rich and excellent taste which has both flavor and aroma because of the spices used in the curry.

Ingredients used to make the chicken shahi korma:

Chicken: The chicken which is used here is a normal chicken and it tastes best if chicken is not boneless.

Almonds: These are basically called as badam and they taste amazing if added as a paste in curries be it vegetarian or non vegetarian curries. Usually shahi curries have these nuts as a must ingredient to enhance the taste of the gravy.

Cashew nuts: All the rich and shahi gravies are incomplete without using these and are basically called as kaju and taste rich if added in korma recipes and they make the gravy quite heavy, creamy and nawabi.

Yogurt: Every korma recipe usually made has to use yogurt or curd or dahi to balance the sweetness of the curries and the flavor of the whole gravy too tastes good if it is added. Without yogurt, the korma does not give the gravy its taste that actually is needed.

Fried onions: The next most important ingredient is the fried onions, which should be fried separately and added in the end by crushing them or can be added by making a paste of them. Here, I have crushed and added them in the end.

These are the four main ingredients excluding chicken which form the main base to a get a shahi gravy.

Other ingredients to be added are the spices which are important too such as coriander powder and ginger garlic paste (I always prefer home made one as it gives a fresh taste), herbs which are a must to make the gravy very special and suitable to be eaten with rice recipes such as pulao recipe or bagara rice.

I have not used whole spices in the beginning of the recipe as it would make the korma too spicy and since I wanted to balance the spice flavor, I have just added garam masala powder. If required whole spices such as cloves, cardamoms, bay leaf can be added before adding marinated chicken into the oil.

Chicken varieties:

Chicken is one of the highly used ingredient to make non veg dishes apart from mutton recipes and fish and the chicken can be used to make thousands of varieties ranging from starters to main course meals to various snacks as well.

I have added many recipes of chicken on my blog and I would be glad enough to add many more of them as I keep updating my blog.

Accompaniments:

This gravy tastes best with flat breads such as naan, rumali roti or recipes such as parotta, which is already shared on my blog but it can be served with special rice recipes too such as veg pulao or with plain steamed rice.

Check out the detailed recipe below which is step by step and also has a video procedure too…

Video method to make the shahi chicken korma:

How to make chicken shahi korma:

chicken shahi korma
Print

chicken shahi korma recipe, shahi murgh

A rich and creamy chicken gravy cooked in nuts and yogurt.
Course chicken, Curries/Gravies
Cuisine Hyderabadi/Indian
Prep Time 40 minutes
Cook Time 40 minutes
Servings 3
Calories 489kcal
Author yummy indian kitchen

Ingredients

To marinate the chicken:

  • 500 gms chicken (washed well)
  • salt to taste
  • 1 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 1/2 cup yogurt/curd

Other ingredients:

  • 3 tbsp oil
  • 12 cashew nuts/ kaju
  • 12 almonds/ badam
  • 3 medium size onions, finely sliced ( deep fry these in oil as we need deep fried onions in the curry )
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper corn powder
  • 1/4 tsp coriander powder
  • 5 mint leaves
  • 2 tbsp chopped coriander leaves
  • 3 slit green chillies
  • 1 tbsp lemon extracted juice
  • 2 cups water

Instructions

To marinate the chicken:

  • Firstly, take a mixing bowl, add the chicken into it.
  • Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, yogurt to the chicken.
  • Mix everything well.
  • Marinate the chicken for 30 minutes.

Making the paste:

  • Add the almonds and cashew nuts to a blending jar, add little water and make a fine paste and keep aside for later use.

Making of the shahi chicken:

  • Take a cooking pot, add oil and heat it.
  • Add the marinated chicken into it and stir well.
  • Roast the chicken for 5-10 minutes on medium flame.
  • Keep stirring in between.
  • Add the blended fine paste of almonds and cashew nuts into the chicken.
  • Mix well.
  • Cook the masala on low heat until oil starts releasing.
  • Add 1 cup of water, add garam masala powder, coriander powder, black pepper powder and mix well.
  • Add mint leaves, coriander leaves, green chillies into the curry and mix.
  • Cook for 15-20 minutes on medium to low heat.
  • Take the deep fried onions, crush them and add into the gravy.
  • Add about a cup of water.
  • Check for salt and add if required as per taste.
  • Mix everything well.
  • Cook for 15 minutes.
  • Switch off the flame and lastly add lemon extracted juice.
  • Mix well.
  • Serve hot with roti, naan or rice.

Notes

  • As we add nut paste into the curries, care should be taken while cooking them as the masala burns at the bottom if cooked on high flame.
  • Stirring in between is necessary in order to avoid burning.
  • Instead of crushing the fried onions, one can even make a paste of it to add in place of crushed fried onions.

Nutrition

Calories: 489kcal | Carbohydrates: 1g | Protein: 31g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 142mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg

The post chicken shahi korma recipe, shahi murgh appeared first on Yummy Indian Kitchen - Indian Food Recipes.


kanda bhaji recipe, pyaj ke pakode

kanda bhaji or kanda bajji or kandyachi bhaji, a snack item made using besan and onions/kanda, deep fried to be served with tea. There are many more indian snacks items on the blog which are perfect to be made as evening snacks and served hot such as chicken pakoda, namak pare, shankarpali, mirchi bajji, mysore... Read More » The post kanda bhaji recipe, pyaj ke pakode appeared first on Yummy Indian Kitchen - Indian Food...

kanda bhaji or kanda bajji or kandyachi bhaji, a snack item made using besan and onions/kanda, deep fried to be served with tea.

There are many more indian snacks items on the blog which are perfect to be made as evening snacks and served hot such as chicken pakoda, namak pare, shankarpali, mirchi bajji, mysore bonda, bread pizza, masala vada, pav bhaji recipe , chicken samosa, punjabi samosa etc..

kanda bhaji recipe

What is this recipe about?

It is a deep fried snack recipe made using besan or chick pea flour but using more of shredded onions and making an onion besan batter using besan and spices.

The batter is divided into small portions and dropped into oil and fried to get crispy golden pakoras.

It is a very popular snack item during the monsoon season and during winters and it is loved by each and every Indian who loves snacks.

It is not only a popular snack item in Maharashta but is quite popular all across India with different names.

Pakoras are usually termed as bajji, bhajiya or pakoda and in English language they are termed with name ‘Fritters’.

It is completely a vegetarian recipe and one needs just few ingredients to make it and can be be made in very little time without struggling hard to have all the ingredients.

The main ingredients however are the pyaz as they are usually called for onions in Hindi language and it is a must try snack recipe during the rains.

What are the ingredients to make the kanda bajji?

To make this recipe, we need the below ingredients:

Onions: In order to make the batter for kanda bhaji, we require good amount of onions that are shredded finely. The pakoda recipe is mainly made by using more onions and less of besan/ chickpea flour and another popular breakfast snack made using onions is kanda poha which is a must try Maharashtrian dish….

Besan/ chickepea flour: The onions cannot be fried without binding them well. In order to have a good binding we need to mix the onions along with besan. This not only binds well but gives good texture, taste and aroma. Other such recipes that require besan to make pakoda recipes are onion pakoda, aloo pakoda and methi pakoda, palak pakoda etc…

Other ingredients: To make it more flavorful basic spices such as salt, red chilli powder, curry leavas, coriander leaves or hara dhaniya is added to lift up the flavors of the pakoda.

This kanda bhaji while mixing should not use any water.

kanda bhajiya or pyaj ke pakode

Tips for making the perfect kanda bhajiya:

  • Firstly, press the onions well before adding water as doing so releases water and this water helps in mixing the batter.
  • Secondly before adding besan add all the spices and herbs and mix well.
  • It is only at the end, add the required amount of besan and mix the batter.
  • The besan should be added little by little and mixed well to form a thick consistency batter which is good enough to hold in hands and dropped in oil.
  • Do not add to much of besan to make the batter as they make the fritters hard.
  • Adding of a pinch of baking soda gives a slight smooth and soft texture to the fritters or the bhajiya.
  • If adding besan and mixing makes your batter dry then just sprinkle few drops of water and mix and not more.
  • Following these tips gives crispy tasty deep fried kanda bhaji which taste better than the street food style pakoras.

Options for healthy way of making the pakoda:

Here, I have used vegetable oil for frying but to make it a bit more healthy one can opt for olive oil or other types of oil such as canola to deep fry them.

What to serve the recipe with:

The recipe is a simple deep fried fritter and best as a snack item during the evenings or as a light snack for the kids, young and adults who look forward to have something light and hot during the evenings and during the cold weather.

It can be served with tea or a best idea when guests arrive or during gatherings for simple snacks.

It tastes best if served hot and do not require any other dip or chutney to have them and can be eaten plain.

This is a very simple and easy snacks and below are the step by step details and procedure to make it along with a video procedure to help my viewers understand in a better way.

Video procedure for kanda bhajiya:

How to make kanda bhaji or pyaj ke pakode:

kanda bhaji
Print

kanda bhaji, pyaj ke pakode or kanda bajji

A simple deep fried snack using shredded onions and besan batter mixed together.
Course Indian Snacks
Cuisine Andhra/South Indian, Hyderabadi/North Indian, Indian
Prep Time 25 minutes
Cook Time 20 minutes
Servings 3
Calories 1321kcal
Author yummy indian kitchen

Ingredients

  • 4 medium size onions, peeled and finely shredded
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp cumin seeds or jeera
  • 1 tbsp finely chopped curry leaves
  • 1 tbsp finely chopped coriander leaves
  • a pinch of baking soda
  • 10 tbsp besan/chick pea flour (or approx… 2 small size cups)
  • 3 cups oil for deep frying

Instructions

  • Firstly, take onions, peel then and slice them vertically to get long shredded onions or use a tool to shred the onions.
  • Take a mixing bowl, add the shredded onions, press them well as the onions separate well and release water too.
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, cumin seeds, curry leaves, coriander leaves, baking soda.
  • Mix them well.
  • Add the besan or the chick pea flour little by little and mix them well without adding water.
  • The onion releases water which is sufficient enough to make the batter.
  • The besan should not be added more and just added enough to give a thick consistency to the batter.
  • If the batter is too dry to mix, just sprinkle few water drops and not more to mix the batter.
  • Heat oil for deep frying.
  • Take small portions of the mixed batter in fingers and drop them in oil.
  • Deep fry them on low to medium flame.
  • Fry them on all sides until all sides are fried well by flipping them on either sides.
  • Take them out and place them on a tissue paper to remove the excess oil from the bhajiyas.
  • Fry them in batches if the batter is more.
  • Serve hot with tea.
  • Check out the recipe video procedure too.

Notes

  • Since these are onion bhajiya, this batter need not require lots of besan to mix and is just required enough to bind the batter or the onions well with the besan.
  • Do not deep fry on high flame as the pakodas turn black from outside and do not fry well from inside.
 

Nutrition

Calories: 1321kcal | Carbohydrates: 1g | Protein: 1g | Fat: 149g | Saturated Fat: 11g | Sodium: 1mg | Sugar: 1g | Iron: 1mg

The post kanda bhaji recipe, pyaj ke pakode appeared first on Yummy Indian Kitchen - Indian Food Recipes.


masala fish gravy recipe, fish recipes

Masala fish gravy, a special kind of fish gravy made by using onions and tomatoes as the base of the curry along with tamarind pulp and coconut. How to make this curry? This is a curry and not a deep fried fish recipe and it has all the ingredients that are required in making a... Read More » The post masala fish gravy recipe, fish recipes appeared first on Yummy Indian Kitchen - Indian Food...

Masala fish gravy, a special kind of fish gravy made by using onions and tomatoes as the base of the curry along with tamarind pulp and coconut.

masala fish gravy recipe

How to make this curry?

This is a curry and not a deep fried fish recipe and it has all the ingredients that are required in making a fish curry.

There are other kinds of fish recipes or sea food recipes on the blog such as fish curry, fish fry, prawn fry, prawn curry, fish pulusu etc…

This is mainly made by making a gravy base and adding different spices which a delicious gravy.

The masala to make this fish recipe also uses coconut paste or coconut milk that is added to give more of a south indian touch to the gravy.

The fish recipe or any fish curry is incomplete without adding tamarind pulp and this recipe uses the tangy flavors as well to make this delicious curry.

Other non veg recipes:

Which fish to be used to make the fish curries?

To make fish curries or gravy recipes it is better to opt for healthy fish recipes which has good omega 3 fatty acids as it is quite healthy and do not use fish which has lots of thorns as they might get mixed into the curry and create trouble while eating.

Fish thorns are basically called as “Kaata” which a lot of fishes do consist of and are harmful if get stuck inside the throat.

Therefore, while buying fish make sure a good fish with less bones or thorns is bought.

To make fish fries either boneless or with less thorns can be preferred but be careful while eating fish as the thorns cause danger while eating.

In India there many varieties of fishes available such as Mackerel, Rohu, Hilsa, Surmai, Pomfret and many more endless species are available in India.

Pomfret is one of the fishes that can be fried whole or baked or steamed as a whole fish.

Other masala recipes with lots of gravy that should be tried are masala baingan, masala chicken, gutti vankaya, paneer tikka masala, paneer butter masala, mirchi ka salan and do try another masala recipe that is masala omelette etc…

masala fish

Ingredients that are used to make this Masala Fish:

Fish: Here, In this recipe I am using Salmon fish which is totally boneless but any kind of fish which is cut into good oval shape can be used.

Spices: Basic spices are definitely used even here but it is mandatory to use coriander powder and cumin powder as it is an incomplete fish recipe without those two powders. Homemade powders such as ginger garlic paste taste even more better and flavorful..

Tempering: This recipe uses cumin, mustard, chillies, curry leaves which bring an aromatic flavor and good fragrance to a fish recipe.

Paste used: Here, I have made a thin coconut milk like paste by blending few coconut pieces and water together to make a very thin running consistency paste using coconut. Here, fresh coconut or desiccated coconut can be used to make the milk.

Usually, ready made coconut milk is easily available in super markets which can be bought and directly added into the curry.

Tamarind pulp or Imli: To give a tangy touch, just take half a lemon size tamarind and soak it in water for few minutes or microwave it to soften the tamarind.. Extract the pulp out which should be approximately around 1 cup.

Onions and tomtoes: Here, the recipe is made by adding chopped onions and chopped tomatoes and cooking the gravy. If one wishes to make a paste and cook the gravy it can be done. The main base of this masala fish gravy is created by onions, tomatoes, coconut milk and tamarind altogether combined well and cooked.

While boiling adding few curry leaves gives an aromatic fragrance to the whole curry.

What should be served?

The best meal to be served with this curry is hot steamed rice and the curry itself.

Rice and fish combined makes an interesting combination.

The fish can be eaten with roti but tastes best with white rice.

Below are the recipe details to make the fish gravy and hope to update a video procedure too for the recipe to be understood practically.

Check out the step by step details below.

How to make the masala fish gravy:

masala fish
Print

Masala Fish Gravy Recipe, Fish Recipes

A gravy kind of a fish curry made using the onions and tomatoes in coconut milk.
Course Curry, gravy
Cuisine Andhra/South Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 211kcal
Author yummy indian kitchen

Ingredients

To Marinate fish:

  • 6 fish pieces (pieces of any fish that is bought)
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp ginger garlic paste

To make the fish recipe:

  • 3 tbsp oil any edible oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 whole dried red chillies
  • 6 fresh curry leaves
  • 2 medium size onions, finely chopped
  • 1/4 tsp ginger garlic paste
  • 2 tomatoes, finely chopped
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 cup coconut milk
  • 1 cup tamarind extracted pulp
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp black pepper corn powder
  • 4 curry leaves (to be added while boiling)
  • 1 tomato, cut into four halves (to be added while boiling)
  • 2 tbsp fresh coriander leaves

Instructions

Washing and marinating fish:

  • Take fish pieces and wash then well with salt, turmeric and lemon to get rid of the raw smell.
  • Drain the fish pieces to remove excess water from the fish.
  • Take the fish pieces into a bowl, add salt, red chili powder, turmeric powder, ginger garlic paste.
  • Mix them well and marinate for 15 to 20 minutes.

Making the coconut paste:

  • Take 4 tbsp fresh coconut pieces or desiccated coconut pieces and make a thin paste or use coconut milk which is readily available in supermarkets.

Making of the fish gravy:

  • Take a wok, add oil and heat it.
  • Add cumin seeds, mustard seeds and allow them to splutter.
  • Add dried red chillies, fresh curry leaves and let the leaves crackle.
  • Add in the finely chopped onions and saute then until they turn slight brown in color.
  • Add ginger garlic paste and saute for few seconds.
  • Add the finely chopped tomatoes.
  • Add dry spices such as salt, turmeric powder and red chilli powder.
  • Mix everything and let the tomatoes cook until they turn soft.
  • Add the coconut milk or the thin coconut blended paste.
  • Let it cook for 5-10 minutes.
  • Add about 1 cup of tamarind extracted pulp.
  • Stir well.
  • Add the main spices such as coriander powder, cumin powder and black pepper powder.
  • Add some fresh curry leaves, check for salt and if required.
  • Let the curry boil for 5-10 minutes.
  • Add the tomato which is cut into four halves into the curry for flavor.
  • Add in the marinated fish pieces.
  • Give a stir delicately.
  • Add in some freshly chopped coriander leaves.
  • Let the whole gravy cook for 10 to 12 minutes along with fish.
  • Switch off the flame.
  • Serve hot with rice.

Notes

  • Adding of a cut tomato in the end is entirely optional.
  • Instead of chopped onions and tomatoes, paste of those ingredients too can be used.
  • If required garam masala powder too can be added for flavor enhancement.

Nutrition

Calories: 211kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 11g | Sodium: 9mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 2mg

The post masala fish gravy recipe, fish recipes appeared first on Yummy Indian Kitchen - Indian Food Recipes.


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