Tasty Recipes for Indian in Me!

Dahi Chicken

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Dahi Chicken
Ingredients:-

2 Cups Dahi
1 tsp Cumin Powder
1 Vanbooti Aravalli Non Veg Masala
1 tsp Garlic Paste
1/4 tsp Garam Masala
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Salt
500 Gram Boneless Chicken
1 Tbsp Oil
5 Nos Green Chilli
2 Nos Onion, chopped
1 Nos Tomato, chopped

Instructions:-

1. Take dahi in a bowl.
2. Add cumin powder, garlic paste, turmeric powder, red chilli powder and salt to the bowl of curd.
3. Mix the spices well with curd and add boneless chicken pieces to the mixture.
4. Smear the chicken pieces thoroughly with the curd mix.
5. Keep aside the bowl for marination for 30 minutes.
6. Take oil in a pan and saute green chillies in it.
7. Add chopped onion to the pan.
8. Saute them well and put chopped tomato in it.
9. Mix them together and add the marinated chicken pieces to it.
10. Mix it well and bring to simmer.
11. Add the leftover marinade mix to the gravy.
12. Mix well and bring to simmer and after 10 mins add Vanbooti Aravalli Non Veg Masala.
13. Serve hot.

Methi Chicken Masala

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Methi Chicken Masala
Ingredients:-

4 Pieces Boneless Chicken
1/2 tsp Lemon juice
1/2 tsp Red chilli powder
1/2 tsp Salt
1/2 tsp Ginger garlic paste
1/2 tsp Curd
1/2 tsp Red chilli powder
1 tsp Vanbooti Aravalli Non Veg Masala
1/4 tsp Salt
1 tsp Coriander powder
2 Tbsp Oil
2 Nos Onion, sliced
1 tsp Oil
1 Bay leaf
2 Nos Green cardamom
1 Black cardamom
1/2 Sticks Cinnamon
1 tsp Ginger garlic paste
2 Nos Tomato
1 1/2 tsp Kasoori Methi, soaked
1 Green chilli
1 Cup Water

Instructions:-

1. Take chicken pieces in a deep bowl.Methi Chicken Masala
2. Add lemon juice, red chilli powder, salt and ginger garlic paste. Mix them thoroughly with bare hands. Methi Chicken Masala
3. Keep aside for 20 minutes to marinate.
Prepare the Gravy:
1. Take curd in a bowl, add red chilli powder, salt, coriander powder.Methi Chicken Masala
2. Whisk it thoroughly.Methi Chicken Masala
3. Now in a pan of hot oil, put onion and saute till golden brown. Grind it to make a paste.Methi Chicken Masala
4. In the same pan, in some oil put marinated chicken and pan fry it till golden brown and a bit crisp.Methi Chicken Masala
5. Now put bay leaf, green cardamom, black cardamom, cinnamon in a hot il pan and saute for a while.Methi Chicken Masala
6. Add ginger garlic paste, saute some more and put chopped tomato, kasoori methi and the prepared curd mix.Methi Chicken Masala
7. Mix them well and add the onion paste. Mix thoroughly.Methi Chicken Masala
8. Now add the fried chicken and mix it with the gravy till the pieces are completely coated.Methi Chicken Masala
9. Add green chilli and water, mix well. Bring to simmer..Methi Chicken Masala
10. Put kasoori methi and Vanbooti Aravalli Non Veg Masala over and cover the pan to cook for a while.Methi Chicken Masala
11. Open the pan when the curry starts to simmer a bit and the excess water is evaporated.Methi Chicken Masala
12. Mix a little and serve hot.Methi Chicken Masala

Kalmi Kebab

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Kalmi Kebab
Ingredients:-

500 Gram Chicken thigh leg
1/4 cup Yogurt
1 tsp Ginger-garlic paste
1/2 tbsp Lemon juice
1/4 tsp Turmeric powder
1/2 tsp Caraway seeds
1/2 tsp Vanbooti Aravalli Non Veg Masala
4 tsp Cashew nut powder
1/2 tsp Green cardamom powder
1/4 tsp Black pepper (crushed)
1/4 cup Fresh cream
Refined oil

Instructions:-

1. Take yogurt in a bowl. Add ginger garlic paste, lemon juice, turmeric powder with
cashew nut powder and mix it well.
2. Add Vanbooti Aravalli Non Veg Masala and cream and mix well with the above paste.
3. Afterwards take chicken coat it well, place in refrigerator to marinate for 24 hours.
4. Heat oil in a pan. Take chicken, place on it and fry till turns golden in colour.
Flip and cook other side too for at least 10-12 minutes.
5. Lastly, serve hot with mint chutney, pickled onions and side salad.

Indian Butter Chicken (Chicken Makhani)

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Indian Butter Chicken (Chicken Makhani)
Ingredients:-

2 teaspoons Vanbooti Aravalli Non Veg Masala
2 teaspoons tandoori Masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
1 pinch salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed
1 tsp Aravalli Non Veg Masala

Instructions:-

Step 1: Mix Vanbooti Aravalli Non Veg Masala Masala, tandoori Masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.

Step 2: Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.

Step 3: Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.

Step 4: Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.

Step 5: Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes and finish with Vanbooti Aravalli Non Veg Masala Remove from heat.

Step 6: Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.

Step 7: Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Indian Tomato Chicken

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Indian Tomato Chicken
Ingredients:-

1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cardamom
1 (1 inch) piece cinnamon stick
¼ teaspoon ground cloves
2 bay leaves
1.5 tsp Vanbooti Aravalli Non Veg Masala
¼ teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed

Instructions:-

Step 1: Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.

Step 2: Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated,add Vanbooti Aravalli Non Veg Masala.

Step 3: Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally.
(Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Nihari Mutton

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Nihari Mutton
Ingredients:-

6 trotters - cleaned and ready to cook
1 cup oil
2 cups onions - sliced fine
2 Tbsp ginger - garlic paste
1/4 tsp turmeric
1 Tbsp coriander powder
1 tsp chilli powder
1/4 tsp cinnamon powder
2 tsp salt or to taste
6 cloves
6 black cardamom - slightly crushed
8 marrow bones
1/4 cup lemon juice
1/2 cup coriander leaves - chopped
Mint leaves for garnish
1 tsp Vanbooti Aravalli Non Veg Masala

Instructions:-

1. Heat oil and saute onions till brown.

2. Add ginger-garlic paste, turmeric and coriander powder and saute till fat separates.

3. Add cinnamon, salt, cloves and cardamoms. Stir fry to mix well and add the trotters and marrow bones and 6 cups of water.

4. Bring to a boil, then simmer, covered, over low heat for two hours or till bones and trotters are softened , add Vanbooti Aravalli Non Veg Masala.

5. Add the lime juice and coriander and simmer another 5 minutes or so.

6. Serve hot garnished with the mint leaves.

Rampuri Korma

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Rampuri Korma
Ingredients:-

450 Gram Lamb Shoulder (Boneless, cut into 2 inch cubes)
120 Gram Clarified Butter (Desi Ghee)
6 Green Cardamom
2 Sticks (1 inch) Cinnamon
4 Cloves
125 Gram Onions (Thin Slice)
25 Gram Garlic Paste
15 Gram Ginger Paste
To taste Salt
6 Gram Coriander Seed Powder
125 Gram Yoghurt (Whisk well)
5 Gram Red Chilli Powder
(Blend with water to make a fine paste) Roasted Cashew
3 Gram Green Cardamom Powder (Chotti Elaichi)
1.5 Gram Black Pepper Powder
A pinch of Mace Powder (Javitri)
1 tsp Vanbooti Aravalli Garam Masala
(Soak in 1 tablespoon water) half gram Saffron

Instructions:-

1. Add Clarified butter to a pot, set to medium heat, add cardamom, cinnamon and cloves and stir until the cardamom changes colour.

2. Then add onions and stir and roast until the onions are golden brown. Add the lamb, increase heat and stir and roast for a minute.

3. Reduce heat to medium, add ginger and garlic pastes, salt and stir. Then add coriander powder and stir and roast until fat appears on the sides.

4. Now add yoghurt followed by the red chilli powder and continue to stir and roast until fat appears on the sides.

5. Add cashew paste and stir and roast until fat appears on the sides.Add half a litre of water (or lamb stock; recipe on page xx), bring to a boil, cover, reduce heat and simmer, stirring occasionally until lamb is fully cooked.

6. Remove from heat and pick out the lamb pieces from the pot into a new pan. Sprinkle the cardamom, pepper, mace and saffron and add at last Vanbooti Aravalli Non Veg Masala on the lamb.

7. Now strain the gravy through a fine mesh soup strainer into the new pan.Bring to a boil, adjust the seasoning and remove.Transfer to a bowl and serve.

Laal Maas

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Laal Maas
Ingredients:-

600 gms Mutton (cut into 1 inch pieces)
3 Black cardamoms (crushed)
4-5 Green cardamoms
2 tsp cumin powder
3-4 Cloves
150 ml oil
5 Mathania whole red chilly
200 gms onions, sliced
2 tbsp ginger-garlic paste
1 tsp turmeric paste
2 tsp Mathania (red chilli) paste
to taste salt
200 gms yogurt
for garnishing coriander sprig
for garnishing lemon wedges
1 inch stick cinnamon
1 Bay leaf
1/2 tsp Vanbooti Aravalli Non Veg Masala

Instructions:-

1. Heat oil in a non-stick pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves, whole mathania (red chilli) and bay leaf and sauté till its fragrant.

2. Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for 5 minutes.

3. Add the lamb pieces to the onions and sauté on high heat for 10-15 minutes until the meat is seared properly.

4. Add turmeric powder, mathania (red chilly) paste, salt and sauté for 10 minutes.

5. Whisk the yoghurt and add into lamb and sauté on medium flame for 10 minutes, then keep it on simmer (slow flame) and let the mutton cook slowly. Add little water or stock if required at any stage. Add Vanbooti Aravalli Non Veg Masala,else we can add any as we know all have different flavour.

6. Once the lamb is cooked, transfer to a serving bowl, garnish with coriander sprigs and a lemon wedge. Serve hot.