EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS
Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats
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For Vegetarian Recipe follow our sister channel @SpiceSwad
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Ingredients for Mutton Curry:
- Mutton with bones- 500 gms
Whole Spices:
- Black Cardamom- 2
- Black Peppercorns- 10
- Bay Leaf- 2
Tomato-Cashew Paste:
- Cashew nuts- 8
- Red Chillies- 3
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Tomato quartered, medium- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp
Other Ingredients:
- Fried onion(Birista), crushed- 2 medium
- Ginger Garlic Paste- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Kewra Water (Screw pine Essence), optional - 1 tsp
Preparation:
- Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
- Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.
Process:
- Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
- Add the crushed fried onions, give a mix and cook for 1-2 mins.
- Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
- IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary
- Give a mix and optionally add the Kewra water and simmer on low heat for a min.
#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton
MUGHLAI CHICKEN HANDI | CHICKEN HANDI RECIPE | BONELESS CHICKEN GRAVY
Mughlai Chicken Handi | Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe
Ingredients for Mughlai Chicken Handi:
- Boneless Chicken thighs, 1” pieces- 450-500 gms
For Marination:
- Salt- 1 tsp
- Crushed Pepper- 3/4 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi (Dried Fenugreek leaves) - 2 tsp
Other Ingredients:
- Grated Onion- 100 gms (2 small)
- Ginger Garlic paste- 2 tsp
- Readymade tomato purée or paste- 4 tbsp
- Whisked Curd/Yogurt- 3 tbsp
- Cashew paste- 12 cashews
- Green Chillies, sliced- 3
- Refined Oil- 3 tbsp
- Coriander leaves, chopped- 2 tbsp
Preparation:
- Cut the boneless chicken thighs into 1” pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 mins.
- Grate the onion and whisk the curd/yogurt.
- Make a paste of the cashew nuts. To make cashew paste, add the whole cashews into a grinder/blender and coarse grind into a fine powder. Add 3 tbsp water and blend into a smooth paste. Set aside for use later.
- Slice the green chillies and chop the coriander leaves for garnish.
- For tomato purée/paste, use readymade tomato purée available in stores. If not available, blend 2 medium red ripe tomatoes into a paste and use that instead.
- Dry roast the Kasuri Methi (dried Fenugreek leaves) and crush it into a coarse powder with your hand.
Process:
- Heat oil in a wok or kadhai and add the grated onion. Fry on medium heat for 4-5 mins till the colour changes. Add the ginger garlic paste, mix and continue to fry on low to medium heat for 2-3 mins.
- Now add the marinated chicken, mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned.
- Add all the spice powders other than Garam Masala Powder and Kasuri Methi, mix and fry on medium heat for 3-4 mins.
- Now add the readymade tomato purée, give a mix and fry on medium to low heat for 3-4 mins till it’s cooked and oil separates.
- Now add the cashew paste and whisked curd/yogurt, mix it well and cook on low heat for 2 mins till oil separates.
- Now add 150 ml water and sliced green chillies, give a stir and cover & cook on low heat for 15 mins till the chicken is cooked and oil separates.
- Add the garam masala powder and crushed Kasuri Methi (Fenugreek leaves), give a mix and simmer on low heat for 2-3 mins.
- Garnish with chopped coriander leaves and serve hot.
#mughlaichickenhandi #chickenhandirecipe #chickenrecipe #bonelesschickengravy #handichicken #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
BEEF HYDERABADI | HYDERABADI BEEF MASALA CURRY | HYDERABAD GOSHT CURRY | NIZAMI BEEF MASALA
BEEF HYDERABADI | HYDERABADI BEEF MASALA CURRY | HYDERABAD GOSHT CURRY | NIZAMI BEEF MASALA
Hyderabadi beef is a delicious Nizami masala curry that can be found in most restaurants in Hyderabad. It's an aromatic dish with delectable spices, full of flavour and deliciousness. Serve it hot with rumali roti, naan or plain steamed rice. Do give this recipe a try and enjoy with your family.
So here’s the recipe from our kitchen to yours.
Ingredients :
500 gms Beef (cut into medium pieces, cleaned & washed)
2 to 3 tbsp Vegetable Oil
½ tsp Caraway Seeds/Black Cumin Seeds (Shahjeera)
10 to 12 nos. Peppercorns (kalimirch)
1 stick Cinnamon (dalchini)
3 nos. Cloves (lavang)
1 no. Black Cardamom (badi elaichi)
3 nos. Green Cardamoms (hari elaichi)
1 no. Bay Leaf (tej patta)
2 large (250 gms) Onions (thinly sliced)
½ tsp Salt (or as per taste)
1 tbsp Ginger Garlic Paste
½ tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
3 tbsp Fresh Curds/Yogurt
Hot Water as per your requirement (or till you see the meat is submerged)
1 tbsp Coriander Powder
1 tbsp Kashmiri Red Chilli Powder
1 tsp Garam Masala Powder
½ tsp Fennel Seeds Powder (saunf powder)
3 tbsp Clarified Butter (Ghee)
2 nos. Green Chillies (slightly slitted)
¼ tsp Nutmeg Powder (jaiphal powder)
3 to 4 sprigs Coriander Leaves (roughly chopped)
Note : tsp is teaspoon
tbsp is tablespoon
For detailed recipe please watch the video ????
Do try this recipe and write to me in the comment section how you found this recipe.
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#KitchenKravings
#BeefHyderabadi
#HyderabadiBeefMasala
#HyderabadiGoshtCurry
#BeefMasalaCurryHyderabadiStyle
#Beefrecipes
#beefkorma
#bakridrecipes
#eidrecipes
#ramzanrecipes
AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE
#MuttonCurry #MuttonMasala #MuttonGravy #SimpleMuttonCurry #EasyMuttonCurry #MuttonCurryThekitchen
10 Must Have Homemade Spice Masala For Any Indian Recipe | Simple & Easy Indian Masala Spice Mix
garam masala recipe:
Kitchen King Masala Recipe:
onion powder recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
garam masala recipe | how to make homemade garam masala spice mix powder with a detailed photo and video recipe. a unique and flavoured spice mix powder, prepared with a blend of whole spices. it is one of the essential magic spice powder used in most of the indian recipes to enhance the flavour. every region and part of india has its own unique and custom recipe for this spice mix, but this recipe is inspired by mtr garam masala. how to make homemade garam masala spice mix powder with step by step photo and video recipe. spice or curry powder is an integral part of indian cuisine. generally, it is used in exotic indian curries or different flavours of rice like pulao and biriyani. one such simple and multipurpose curry mix is homemade garam masala spice mix powder known for its sharp flavour and aroma.
Kitchen King Masala Recipe | Homemade All Purpose Kitchen King Spice Powder with detailed photo and video recipe. One of the basic and essential indian spice mix powder recipes is used as a taste enhancer for most of the recipes. it is basically a blend of spices or may also be termed as a flavoured extension to the garam masala recipe. it is typically used to prepare the dry and gravy based indian curries, but can also be used to prepare different types of rice recipes too. Kitchen King Masala Recipe | Homemade All Purpose Kitchen King Spice Powder with step by step photo and video recipe. indian recipes and particularly the curries and rice recipes are incomplete with the addition of spice powders. generally, these are individual spice powders that are added one after the other to these recipes. however, there are some real magic all-purpose spice mix powders and Kitchen King Masala Recipe is one such unique blend of spice mix for almost all indian recipes.
onion powder recipe | garlic powder recipe | ginger powder recipe with detailed photo and video recipe. a basic and helpful dehydrated spice powder mix made by sun-drying the onion, garlic and ginger. these are helpful spice mix powders to be in any kitchen as it can be an ideal replacement for the fresh ones and can be preserved for a longer time. generally, these are prepared by sun-drying the fresh vegetables or spices, but can also be prepared using a dehydrator or in an oven. onion powder recipe | garlic powder recipe | ginger powder recipe with step by step photo and video recipe. the spice mix is very common in most of the indian kitchens and can be made with most of the basic vegetables. these are generally used as an alternative to its fresh counterpart, but some of them have their own use cases too. out of these the most common spice mix is the onion powder, garlic powder, ginger powder recipe which can be used for most of the indian curries and snacks.
#hebbarskitchen
CHICKEN HYDERABADI RECIPE | HYDERABAD SPECIAL CHICKEN CURRY | CHICKEN CURRY HYDERABADI STYLE
Chicken Hyderabadi Recipe | Hyderabadi Special Chicken Curry | Chicken Curry Hyderabadi Style | Hyderabadi Chicken Gravy Recipe | Hyderabadi Chicken Curry | Hyderabadi Masala Chicken
Ingredients for Chicken Hyderabadi:
- Chicken, curry cut with bones- 500 gms
- Onions, finely chopped- 1 medium (85-90 gms)
- Tomato, chopped- 1 medium
- Ginger garlic paste- 1.5 tsp
For the onion-spice paste:
- Sliced onion- 50 gms
- Fresh coconut chopped-2 tbsp
- Cinnamon- 1
- Cloves- 3
- Cardamom- 2
- Turmeric powder- 1/4 tsp
- Red Chilli powder- 1.5 tsp
- Coriander powder- 1 tsp
- Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Whisked Curd/yogurt- 2 tbsp
- Chopped coriander leaves- 2 tbsp
- Chopped mint leaves- 2 tbsp
- Refined oil- 2 tbsp
Preparation:
- Make a paste of the items mentioned. Add all the items in a grinder/blender, coarse grind it and then add 3 tbsp water and make into a paste.
- Chop the onion, tomatoes, coriander & mint leaves.
Process:
- Heat oil in a kadai or pan & fry the chopped onion on medium heat for 5 mins till it is light brown.
- Add the ground paste and fry for about 2 mins on medium heat. Continue to fry it for another 3 mins on low heat till oil separates.
- Now add the ginger garlic paste, mix and fry for 2 mins on low heat.
- Add the turmeric, red chilli and coriander powder, mix and add a splash of water and fry on low heat for 2 mins.
- Add the chopped tomatoes, give a mix and add a pinch of salt . Continue to cook it on medium to low heat for around 5 mins till the tomatoes are soft.
- Now add the chicken, give a mix and fry/bhunno it on high heat for 2 mins.
- Add 1/2 tsp garam masala powder & 1 tsp salt, mix well and bhunno/fry it on medium heat for around 5 mins. Continue to fry for another 5 mins on low heat till the chicken is browned and oil separates.
- Add the whisked curd/yogurt on low heat, mix well and continue to cook on low heat for 5 mins stirring till the yogurt is cooked.
- Now add the chopped coriander & mint leaves, mix well and cook for around 2 mins.
- Add 200 ml water, mix and cover & cook on low heat for around 15 mins till the chicken is tender.
#chickenhyderabadi #hyderabadichickencurry #chickencurry #hyderabadimasalachicken #chickenrecipe hyderabadichicken #spiceeats #spiceeatsrecipes #spiceeatschicken