Vellore Nawabi Chicken kurma

Ingredients

Chicken ½ kg

Coconut grated ½ cup

Poppy seeds 4 tsp

Tomato 2

Ginger garlic paste 1 tsp

Green chilli 4

Onion chopped 1

Cinnamon 1

 cloves 2

cardamom 2

fennel seeds 1 tsp

chilli powder 1 tsp

turmeric powder ½ tsp

coriander powder 3 tsp

curry leaf 1 sprig

salt and oil as required

coriander leaves for garnishing

preparation

1.     Make a fine paste of coconut and poppy seeds

2.     In a pan add oil,cinnamon,cloves,cardamom,fennel seeds,curry leaf,onion,ginger garlic paste and tomato.saute well

3.     Add chicken,chilli powder,coriander powder,turmeric powder ,green chillies,salt and water

4.     Cook till chicken is done

5.     Add coconut paste

6.     Once it starts boiling,turn off the flame

7.     Finally add coriander leaves

Goes well with ghee rice,jeera rice or rotis

Nawabi Fish fry

Ingredients

Fish 250 gms

Vinegar 1 tbsp or lemon juice

Onion 1

Tomato 1

Ginger 1 nch

Garlic 10

Cashew 10(soak in water for 30 minutes)

Chilli powder 1 tsp

Coriander powder 1 tsp

Garam masala ½ tsp

Cumin powder 1 tsp

Salt and oil as required

Preparation

1.      Clean the fish pieces well with vinegar

2.      Grind onion,tomato,ginger,garlic and soaked cashew to a fine paste

3.      To it add chilli powder,coriander powder,cumin powder,garam masala and salt

4.      Marinate fish with this paste for 1 hr

5.      Deep  fry in oil

Serve hot

Mughal Chicken ghee roast

Ingredients

Chicken ½ kg

Ghee 4 tbsp

Ginger garlic paste 4 tsp

Capsicum diced 2

Onion  1

Chilli powder 2 tsp

Tomato 1

Green chilli 2

Curry leaf 1 sprig

Coriander leaves 1 tbsp

Cinnamon 1

Cloves 2

Cardamom 1

Lemon juice 1 tbsp

Salt and oil as required

Preparation

1.     Clean and marinate chicken pieces with lemon juice,2 tsp ginger garlic paste,1 tsp chilli powder,salt and 2 tbsp of ghee for ½ hour

2.     In a pan add 1 tbsp ghee and capsicum.saute well and keep aside

3.     In a pan add 1 tbsp of ghee,cinnamon,cardamom,cloves,onion,2 tsp ginger garlic paste ,Tomatoes and chilli powder

4.     Saute well and add  marinated chicken

5.     Cook till chicken is done

6.     Finally add slit green chilli,curry leaf,coriander leaves and sauteed capsicum

7.     Toss well

Serve with rotis ,parathas,pulao…..

Mughal mutton curry

Ingredients

Mutton ¼ kg

Onion 1

Tomato 1

Gingergarlic paste 1 tsp

Small onion minced 10

Green chilli 2

Cashew paste 2 tbsp

Potato chopped into cubes 2

Turmeric powder ½ tsp

Cinnamon 1

Cardamom 2

Cloves 2

Fennel seeds 1 tsp

Cumin seeds 1 tsp

Chilli powder 1 tsp

Coriander powder 2 tsp

Pepper powder 1 tsp

Curd 2 tbsp

Oil and salt as required

Preparation

1.     Dry roast cumin seeds,fennel seeds,cinnamon,cardamom and cloves.Powder it and keep aside

2.     Dry roast chilli powder,pepper powder and coriander powder .keep aside

3.     Mix both the powders to cashew paste.

4.     Pressure cook mutton pieces with salt and turmeric powder.keep aside

5.     In a pan add oil,chopped onion,tomato and ginger garlic paste.saute well

6.     Add minced small onion,turmeric powder,slit green chilli and salt.saute well

7.     Add the cashew mix and saute well

8.     Add the cooked mutton and potato pieces.

9.     Add required water and allow to cook

10.  Once the potatoes are done ,add curd and bring it to boil

Serve with briyani.goes well with rice too

Mughal Mutton dalcha

Ingredients

Mutton with bones ½ kg

Toor dal ½ cups

Channa dal ½ cups

Onion chopped 1

Ginger garlic paste 2 tsp

Tomatoes 2

Brinjal big 1 chopped into small pieces

Green chilli 5

Cloves 2

Cardamom 2

Cinnamon 1 stick

Fennel seeds 1 tsp

Tamarind extract ¼ cup

Turmeric powder ¼ tsp

Chilli powder 1 tsp

Coriander leaves chopped 1 tbsp

Salt and oil as required

Preparation

1.      Clean and marinate mutton with turmeric powder, chilli powder, salt and ginger garlic paste

2.      In a pressure cooker add dal,marinated mutton with 2 cups of water for 5-6 whistles

3.      In a pan add oil, fennel seeds,cinnamon,cardamom,cloves,slit green chilli and onions

4.      Add tomatoes and brinjal.saute well

5.      Add little salt and coriander leaves

6.      Once the brinjal gets sautéed, add the cooked mutton and dal

7.      Add tamarind water and allow it to boil

8.      Once the brinjal blends well with curry  adjust salt

Serve with briyani and raita

For raita

Ingredients

Onion chopped 1

Green chilli chopped 1

Coriander leaves chopped 1 tsp

Curd ½ cup

Salt as required

preparation

1.      Mix salt with onions and keep aside for ½ hour

2.      Drain the water that oozes out in onions

3.      Add coriander leaves and green chilli

4.      Add curd and mix well while serving

Mughalai chicken briyani

Ingredients

Chicken 300 gms

Basmati rice 1 cup

Curd 1 cup

To grind

coriander  leaves 1 cup

mint leaves 1 cup

green chilli 6

onion 1

turmeric powder ¼ tsp

chilli powder ½ tsp

garam masala ½ tsp

fennel powder ½ tsp

ginger garlic paste 1 tsp

grind above ingredients to fine paste with out adding water

for  making briyani

onion lenthwise cut 1 cup

turmeric powder ¼ tsp

mint and coriander leaves chopped 3 tbsp

garam masala ½ tsp

lemon juice 1 tsp

ghee and salt as required

preparation

1.      Clean the chicken pieces and marinate with ½ cup curd,ground paste and salt for ½ hr

2.      In a pan add ghee and roast the rice in ghee for 10 minutes

3.      In a broad vessel add ghee,onion,mint and coriander leaves.saute well

4.      Add garam masala,1/2 cup curd,turmeric powder and saute once

5.      Add marinated chicken and once it oozes out oil

6.      Add 2 cups of water and salt.allow it to boil

7.      Once it starts boiling add lemon juice and rice

8.      Cook till the rice and chicken  is done

Serve with raita

Vellore Mutton Masala

Ingredients

Mutton ½ kg

Onion 1

Cashew 10

Tomato sauce ¼ cup

Curd 1 cup

Cumin seeds 1 tsp

Pepper  corns 1 tsp

Cardamom 1

Cinnamon 1

Dry red chilli 10

Bay leaf 1

Garam masala 1 tsp

Salt and oil as required

Preparation

1.      Make a paste of cumin seeds,pepper corns,bay leaf,dry red chilli,cinnamon and cardamom

2.      Clean and marinate the mutton pieces with the above paste,garam masala,salt and curd for ½ hour in refrigerator

3.      Pressure cook the marinated mutton pieces for 5 whistles

4.      Make a paste of cashew and keep aside

5.      In  a pan add oil and chopped onions.saute well

6.      Add tomato sauce,cashew paste and salt

7.      Once the gravy starts boiling add the cooked meat and cook till it dries up

Serve with rotis,naans and briyani

Nawab Mutton Kebab Briyani

Ingredients

For kebab

Minced mutton 250 Gms

Onion 2

Tomato 1

Turmeric powder ¼ tsp

Chilli powder ½ tsp

Garam masala ½ tsp

Green chilli paste ½ tsp

Ginger garlic paste 1 tsp

Boiled potato 2

Corn flour 1 tbsp

Coriander leaves ¼ cup

Lemon juice 1 tbsp

Oil and salt as required

For briyani

Basmati rice 200 Gms

Cashew paste 100 Gms

Coconut milk 1 cup

Onion chopped 1 cup

Tomato 2

Curd ¼ cup

Turmeric powder1/4 tsp

Garam masala ¼ tsp

Chilli powder 1 tsp

Cinnamon 1

Cloves 2

Salt and oil as required

Preparation

For kebab

1.       In a pan add oil, chopped onion, chopped tomato, gingergarlic paste, green chilli paste. sauté it well

2.       Add turmeric powder, chilli powder, and minced meat. sauté well

3.       Cook without adding water.

4.       Once the mutton is done, add mashed boiled potato. Mix well

5.       Turn off the flame and add coriander leaves,garam masala, lemon juice.mix well

6.       Make small balls of this dough and coat it with corn flour.

7.       Shallow fry these kebab. Keep aside

For briyani

1.       Wash and soak rice in water for 10 min

2.       In a pressure cooker add oil,cinnamon,cloves and onions

3.       Add tomatoes, turmeric powder,garam masala and chilli powder

4.       Add the soaked rice and fry well

5.       Add coconut milk,curd,cashew paste and mix well

6.       Cook till 3 whistles

7.       Once the pressure settles down, mix the kebab to briyani

Serve with raita

Nawab Rice Sevai Briyani (Idiyappa Briyani)

Ingredients

Instant Rice sevai (idiyappam) 5

Mutton boneless 100 Gms

Green chilli 2

Curd ½ cup

Cashew 5

Poppy seeds 1 tsp

Onion chopped 1

Tomato 1

Bay leaf 1

Coriander and mint leaves chopped 1 tbsp

Coconut 1 no

Cinnamon 1

 Cloves 2

Cardamom 2

Turmeric powder ½ tsp

Oil and salt as required

Preparations

1.      Grate the coconut .blend it and make about 4 cups of milk

2.      Soak the sevai in coconut milk. Squeeze it and break it into small pieces. keep aside

3.      Make fine paste of cashew and poppy seeds

4.      In a pan add oil, cinnamon, cloves, cardamom, bay and onions. sauté it

5.      Add ginger garlic paste, green chilli and tomatoes. sauté it

6.      Add mutton pieces, salt and coconut milk

7.      Once the mutton is half cooked, add the cashew paste, turmeric powder, bay leaf and coriander mint leaves.

8.      Once the mutton is cooked and the gravy thickens well, add the broken sevai  and toss well

9.      Once sevai blends with all the masalas, turn off the flame

Serve with mutton curry