If your definition of comfort food is chicken curry and rice then you will know the importance it holds among millions and millions of people. Whether it is butter chicken, kadhai chicken, chicken tikka masala, home-made chicken korma or chicken gravy recipe, each dish is unique and caters to different taste buds. Let's make one of the easiest yet tasty chicken curry recipe where you will need minimal ingredients and so the cooking efforts decreases by some means.
If you are bored of eating your Makhana's just like that then Chef Khazana brings to you this speedy and tasty morning or evening snack recipe which is absolutely healthy to eat by all age groups. Try it out today!
Makhana/lotus seeds - 1 Cup
Oil - 1 Tablespoon
Peanuts - 10 to 12
Chopped Onion - 2
Chopped Tomatoes - 3
Kannagi Boiled - 2 and peeled (If not replace with Boiled Potato)
is a mouthwatering sweet and sour condiment that your can eat with
many snacks. We often make a big batch of Mango chutney during peak
mango season and preserve it to enjoy it with almost everything from
dinner to breakfast during off-season.
make this easy home-made recipe with few steps.
Want to start your day off right? Add some protein to your morning meal. Research shows that getting plenty of this nutrient first thing helps you stay full and satisfied longer.
We’ve all heard breakfast is the most important meal of the day, but a breakfast of donuts and pastries isn’t helping your body as much as it could. Dietitian gives three reasons on why eating a high protein breakfast like those found in eggs, chicken and Sprouts, will jump start your diet and keep you satisfied and focused all morning long.
Thinking of what to make with a leftover samosa? Then Chef Khazana brings to you a simple and easy way to reuse these leftover samosas with a street-style snack twist to it. Dahi Samosa Chaat is a sweet and tangy street food that is loved by all age groups and can be a perfect partner to have it as an evening snack.
Rajma chawal is one of the regulars at any punjabi house. A delicious and easy rajma masala recipe good to serve with naan, roti, chapathi, plain rice or Jeera rice. Red kidney beans are known as Rajma in Indian language and are used to make North Indian rajma masala, an onion tomato based gravy that is either made to thick or thin consistency to suit ones taste or liking.
Let's see how this delicious dish is made in no time with chef khazana.
Chaas is one of India's famous drink. It is basically originated from Gujrat and Rajasthan. Chaas is a perfect afternoon summer cooler which is found in almost every Gujrati's household. It is usually consumed as a day drink. Chaas is prepared from churned yogurt and water with a pinch of jeera powder/whole and salt. Chaas acts as an instant energy drink and also aids in proper digestion.
First of all take a Grinder and add roasted cumin, ginger,
chilli, coriander and mint leaves in it. Grind this mixture for around 30
Then add yogurt, water, ice cubes, black salt, and chat masala to the mixture and grind again until it is combined well.
Your Chaas is ready now pour it into a glass or earthen ware.
Garnish it with coriander leaves and mint leaves and serve it chilled.
If you really want to enjoy this lip-smacking summer drink
instantly or if you fall short of any above ingredients then you can simply use
our readymade instant buttermilk masala that will give you the same taste and
Shakshuka is an easy, healthy breakfast (or any time of day)
recipe in Israel and other parts of the Middle East and North Africa. It’s a
simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.
It’s nourishing, filling and one recipe I
guarantee you’ll make time and again.
Sevaiyan is an Urdu word that describes vermicelli noodles
which are widely used all over the world. These are made up of a variety of
flour like rice, wheat, and other gluten-free grains like ragi, jowar, etc.
Seviyan Kheer which is also
known as Sevai Ki Kheer or Semiya Kheer is a popular Indian sweet that is
prepared for special occasions and festivals.
The stuffing used in this recipe enhances the flavor of the dish by giving it a distinct spicy taste and melt in the mouth creamy texture. You can vary the vegetables used in the filling as per your choice.
Wash Capsicum and cut the stem. Make a hole through it and
take out the seeds and middle portion.
Now in a hot pan, add some oil and add cumin and mustard
seeds to crackle.
Masala rice / Khichdi is very common meal in many indian regions. This khichdi is made with rice and mixed dal / lentils. You can add your favorite vegetables in it to make it tasty and healthy. Khichdi is made with little spices and it is considered a full meal for recovering patients. It is very easy to cook and takes very little time.
Laddus are everyone's favourite. When it comes to the healthiest version of it, It should be consumed on regular basis.
These laddus made from Chef Khazana's Laddu premix are as nutritious. this premix have Wheat | Green Gram | Chickpeas | finger millet | Black Gram | Flattened rice, roasted and grounded finely for the perfect ball of laddus. Let's see how they are made at home easily.
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent and many other regions. Indian curries are full of spices and made tasty according to the places and religions.
Marination: Clean and Marinate chicken pieces with salt and turmeric powder for 20-30 minutes.
Paste: Roast coconut flakes in caste iron pan with little oil until
turns golden brown. Remove and let it cool down.
Roast funnel seeds and
coriander seeds until they release aroma and take out.
Now add chopped onions in the same pan with some oil and stir it on medium
flame until they turn brown in colour.
In a mixer jar, Take roasted coconut flakes,
roasted seeds , brown onion, garlic cloves, ginger piece, coriander, and grind
to a fine paste. Try to avoid water while grinding.
Curry: Now take a kadhai and heat up 4-5 tablespoons of
oil .Add chopped onion and cook until become translucent ,then add to chopped
tomato and cook until it soften. Add slit chillies and then add the above made
paste along with red chilly powder and homemade garam masala and lastly add chicken masala.
Stir this on a medium flame until they start
Now add marinated chicken , turmeric powder and
salt to taste.
Mix this for couple of minutes.
You can always
increase or decrease the chicken masala amount as per your need.
Pour hot water into the chicken, as this helps
to maintain the kadhai temperature and the cooking time reduces.
Let this cook
for 15-20 minutes on low to medium flame or until it’s cooked.
Pour 300ml of
water into it and salt as per taste, add lemon flavoured eno / any fruits salt ( 1 teaspoon) packet into it and
mixed it rigourisly until everything gets mixed altogether to a medium
this mixture into a tray and steam for 15 to 20 minutes on medium flame.
that let it cool for 5 min and cut into pieces .
is a south indian dish mainly consumed for breakfast. It is very soft and round in shape cooked in steam.
Usually it is a breakfast dish served with coconut chutney or sambhar. Now start your day with these nutritious breakfast recipes.
Upvaas Thalipeeth is a typical Maharashtrian pancake usually made during religious fasts. Flours of Barnyard millet (Sama, Bhagar), Amaranth (Rajgira), Sago (Sabudana), Singada (water chestnut) are mixed with grated potato and a few spices to make this delicious Thalipeeth.
Preparation to make Vegetable Biryani (it can be also used to make Chicken Biryani)
Ingredients for Biryani
Yudi's Biryani Mix 100 gms (8 flat tablespoons = for 8 persons) Curd 1 cup, Tomato puree 100 gms, Boiled mixed vegetables – 2 cups, Rice – 3 cups, Chopped green chillies – 4, Mint leaves, Fried onions and cashews for garnish, Saffron soaked in milk – 5 tsp, Oil 3 tablespoons (tbsp), Ghee 5 tbsp.
Note: if using it for less than 8 persons then other ingredients should be reduced proportionately
Parboil rice by adding salt and keep aside.
TO MAKE THE VEGETABLE GRAVY :
Mix the Biryani masala in curd and keep aside. Heat oil and ghee in a pan and add green chillies, mint leaves and tomato puree and cook for a few minutes till the oil separates. Add the Biryani masala mix and cook till the oil separates. Add boiled vegetables and mix well. Take a microwave safe bowl or vessel and grease the bottom with ghee and add a layer of rice and sprinkle mint leaves. Add a layer of vegetables and again repeat with rice and vegetables. Top the last layer of rice with fried onions, cashews, mint leaves and saffron soaked in milk. Cover and cook for 10 to 12 minutes. If you are using vessel, cover with aluminum foil and place on a thick bottomed tawa and cook on a slow flame for 10 to 15 mins. Serve hot with raita and papad.
Note: Marinate chicken (700 gm. Breast Pieces) using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables
Heat up the wok and add oil. Add chopped onions and saute till it color changes to golden. Add chopped tomatos and saute till the oil separates. Add 1 Packet of Misal Masala and 20 cups of warm water to it. Take a boil and then add Moth beans, red chilly powder & salt per taste. Cook till moth is done well.
Serve hot in a plate with farsan and garnish with coriander lemon and enjoy with paav or bread.
TIP :To make tarri / misal more spicy add Kanda lasoon masala instead of chilly powder.
Fresh cream – for decoration, Oil 2 tablespoons (tbsp)
Butter 2 tbsp
Note: if using it for less than 8 persons then other ingredients should be reduced proportionately
Heat oil and butter in a pan. To it add coriander leaves and tomato puree and cook for a few minutes till the oil separates. Mix the Red gravy mixture in milk and add it to the pan. Cook for 5 minutes till the oil separates. Add the fried potatoes and cook for 5 mins. Garnish with fresh cream and coriander leaves and serve.
Note: Marinate chicken using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins, and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables/paneer
The coastal treasures of Malvan’s seafood, can now come into your kitchen. Here’s how you can make it at home.
Fish (Surmai/ King Mackerel / Pomfret) 250g, 1 inch ginger, fresh coconut 30g, entire packet of Malvani Fish Rassa Masala, garlic 15 cloves, onion
1 big (half sliced & half chopped), tomato 1, oil 30 ml, salt as per taste, turmeric powder,
fresh coriander, kokam juice/
kokam, water 2½ cups
HOW TO :
1) Make fine paste of fresh coconut, tomato, onion (half sliced) Mix it with entire packet of Malvani Fish Rassa Masala.
2) Make fine paste of ginger (1 inch), garlic (10 cloves) for fish marrination.
Take 250g Surmai fish/ King Mackerel / Iswan, wash it with tap water and clean properly. Marinate fish with ginger - garlic paste, pinch of turmeric with salt for 15-20 min. Take 30ml oil in wok, half chopped onion, mashed 4-5 garlic cloves and above
Cook till oil separates. Add 500ml water and boil for 5 min. Then add marinated fish and 3-4 kokam, cook for 5-8 min. Keep covered. Malvani Fish Curry is ready. Garnish with fresh coriander. Serve hot with bhakari