Robin’s Saffron Chicken Curry

Robin’s Saffron Chicken Curry

Robin’s Saffron Chicken Curry

TRH Robin's Saffron Chicken Curry

Chicken – 500 grams
Thick Curd / Yogurt – 2 cups
Warm Milk – ½ cup (50 ml)
Fresh cream – 50 grams (you can add more if you wish)
Saffron – 3 pinches
Dry ginger powder / Chukku podi – ½ spoon (2 grams)
Red chilli powder – 1½ spoons (10 grams)
Coriander powder – 2 spoons (12 grams)
Fennel powder – ½ spoon (2 grams)
Turmeric powder – Few pinches
Asafoetida / Hing – A pinch
Cumin seeds – ½ spoon (2 grams)
Salt – 6 grams (As per taste)
Oil – 150 ml

Method
Wash chicken pieces well in water and keep aside.Add two pinches of saffron to warm milk and set aside.

Take a wide bowl and add the following ingredients and beat well.
Curd – 2 cups
Dry ginger powder – ½ spoon
Red chilli powder – 1½ spoons
Coriander powder – 2 spoons
Fennel powder – ½ spoon
Turmeric powder – Few pinches
Salt – 6 grams (or as per taste)

Add the chicken pieces to this mixture and keep aside for 15 minutes.
Now heat a pan and add oil to it. After it heats up pick the chicken pieces, remove excess curd and fry them.
The curd may get dispersed in oil nothing to worry just fry them until they get half cooked. Then remove the pieces from oil.
Use the same pan and oil for the remaining procedure or use fresh oil. Heat pan with oil and add the cumin seeds and let it splutter.
Then add a pinchh of asafoetida.
Now add the curd mixture used for marinating chicken and stir well for few minutes. When oil starts to separate add the fried chicken pieces and stir well.
Add a cup of water, stir well and cook on medium flame until the chicken pieces turns soft and tender.
Check for salt and add if needed.
After the gravy thickens add the saffron milk and stir well for 2 minutes.
Finally add the fresh cream and mix well
Remove from flame.Garnish with coriander or with cream

Prepared, tried and tested by: Robin Singh

 

Robin’s Kerla Parata with Lamb Curry

Robin’s Kerla Parata with Lamb Curry

Robin's Kerla Parata with Lamb Curry4  TRH Robin's Kerla Parata with Lamb Curry2          TRH Robin's Kerla Parata with Lamb Curry1  TRH Robin's Kerla Parata with Lamb Curry3

1 cup whole wheat flour/atta
1 cup all purpose flour/maida
2 tbsp oil
¼ tsp baking soda
¾ to 1 cup hot water
1 to 2 tsp sugar
¾ tsp salt or as required

How to make da parata
seive both the whole wheat flour and all purpose flour with baking soda.make a well and add sugar, salt and oil.
Add hot water.first mix with a spoon and then knead the dough till soft, smooth and elastic.
Cover with a moist cloth and keep aside for 45 minutes to 1 hour.
Divide into 7-8 balls. Dust the working surface with flour. Roll each ball as thinly as possible into a large round.
Smear or apply oil on the entire surface of the rolled dough.hold the rolled disc from the top on both sides and pleat them till bottom.now roll them like a spiral and press the last edge onto the center of the roll.
Make all the spiralled balls this way and cover with wet cloth and keep aside for 15 minutes.
Heat tava or griddle. Take each rolled ball and on a dusted working surface, roll each ball into a paratha of 4-5 inches.
Place the paratha on the tava and fry on both sides with oil drizzled on top and the edges till the parathas are crisp and golden.
Serve the kerala parathas

Prepared, tried and tested by: Robin Singh

Nazley’s prawn chuncky veg curry/stew in a creamy coconut sauce

Nazley’s prawn chuncky veg curry/stew in a creamy coconut sauce

TRH Nazley's prawn chuncky veg curry stew in a creamy coconut sauce
1 Box prawns, washed, cleaned (I leave the shell on). Leave in cold water with salt for 10 mins. Strain.
Chop 1 onion thinly sliced.
1 tspn jeera and coriander seeds.
5 curry leaves.
1 tspn Ginger and garlic (fresh).

NOTE- I use fresh vegtables.
1 cup radishes (finely slicesd).
1/2 cup carrots chopped.
1/2 cup green beans chopped.
1 cup of each (cauli and broccali).
1/2 cup butternut.
Cut veg in bite sizes chunky. You can use veg of your choice.
1/2 tspn tumeric.
Salt to taste.
1 tspn chili chutney (wembly-crushed chillies in vinegar). Substitute is 1 green chilli.
2 Cups hot milk,
Add 1 packet coconut powder to the hot milk.
Substitute is coconut milk. 1 can.
1/4 cup freshly chopped dhania.

METHOD
Braise onion, whole seeds, curry leaves and chili chutney, ginger garlic till light in colour. Add fresh washed vegtables,salt and tumeric. Cook till soft.
Then add washed and cleaned prawns. And the coconut milk.
Cook for 10 – 15 mins. Lastly add the dhania. And crushed black pepper.
Enjoy with crispy baguettes or enjoy as is with a loved one or family and friends.

Prepared, tried and tested by: Nazley Ally

Moumita’s Colorful Fruit Salad for Diabetic & Weight Watchers

Moumita’s Colorful Fruit Salad for Diabetic & Weight Watchers

TRH Moumita's Colorful Fruit Salad for Diabetic & Weight Watchers.jpg

Ingredients
15 pieces of Water chestnut,
12 small cubes of Pineapple,
10 pieces of Ripe Papaya,
15 small cubes of Watermelon,
4 pieces of Indian Black Berries/ Blue Berries,
Few Fresh Cherries & Mint leaves for garnishing.

Simple Healthy Dressing.
1 teaspoon of Apple Cider Vinegar,
1 teaspoon of Olive Oil,
A pinch of Black Rock Salt,
A pinch of Cinnamon powder.

Mix all the fruit pieces & dressing together, gently.
Garnish with fresh cherries & Mint leaves.
Serve and Enjoy Guilt free food.

Prepared, tried and tested by: Moumita Sriram

Kamalini’s White Potatoes

Kamalini’s White Potatoes

TRH Kamalini's White Potatoes

Chop 4 potatoes into cubes
Slice one onion and fry in little oil with curry leaves
½ teaspoon of mustard seeds
½ teaspoon of jeera seeds
I dry chilli broken
Green dhania
Add two chopped tomatoes
Add one teaspoon black pepper
Add potatoes

Cook on medium heat adding water slowly
Reduce heat and simmer for twenty minutes till cooked
One teaspoon salt to taste! Garnish with green dhania

Prepared, tried and tested by: Kamalini Jeena

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