Wednesday, August 19, 2020

Indian spices ( भारतीय मासले )



I am giving the names of Indian spices down in English and Hindi. Indian food is identified by its issues. Indian food is famous for its taste not only in India but throughout the world, it is because of these spices that Indian food is known in the world. India is a big house of spices.All types of spices are available here. These spices are obtained from flowers, leaves, seeds, roots. We make Indian food using these spices and all these spices have their own separate test. The color, aroma and taste of food are used by using these spices. 
Spices are followings ;


1.    Coriander powder               ( धनिया पाउडर )

2.    Cumin powder                     ( जीरा पाउडर  )

3.    Turmeric powder                ( हल्दी पाउडर )

4.    Chilli powder                        ( मिर्च पाउडर )

5.    Cloves                                     ( लोंग  )

6.    Green cardamom                 ( हरी इलाची )

7.    Black cardamom                  ( काली इलाची )  

8.     Black peppercorn               ( काली मिर्ची दाना )

9.     Bay leaf                                 ( तेजपत्ता )

10.   Star anise                             ( सितारा फूल, चकरी)

11.   Cinamon stick                     ( दाल चीनी )

12.   Black Stone flower             ( पत्थर फूल )

13.   Mace                                      (जयवित्री )

14.   Nutmeg                                  ( जयफल )

15.   Aniseed                                 ( सोंफ )

16.   Fenugreek                             ( मेथी दाना )

17.   Asafoetida                             ( हींग )

18.   Nigella seeds                         ( कलोंजी )

19.   Carom seeds                          ( अजवाइन )

20.   Tailed paper                          ( क़बाब चीनी )

21.   Black salt                               ( कालानमक )

22.   Black cumin                           ( साही जीरा )

23.   Pomegranate seeds              ( अनारदाना )

24.   Fennel                                      ( सोंफ )

25.   Dry green mango powder     ( आमचूर )

26.   Dry Fenugreek leaves            ( कस्तुरी मेथी )

27.    Musterd seeds                        ( सरसों दाना )

28.    Curry leaves                            ( कड़ी पत्ता )

29.    Tamarind                                  ( इमली )

30.    Sesame seeds                          ( तिल )

31.    Dry jinger powder                     ( सौंठ )

32.    Gosseberry grass                      ( अमला पाउडर )

33.    Basil  leves                                  ( तुलसी पत्ता )

34.    White pappercorn                     ( सफेद मिर्ची दाना)

35.     Popy seeds।                                ( खसखस )

36.       Water melon seeds                 ( तरबूजे के बीज )

    

Wednesday, July 29, 2020

Butter chicken ( बटर चिकन )

History of butter chicken 

 This dish is also know as murg makhani .This dish is popler in all over the word .This dish founded by kundan lal gujral in 1947 in india gujarat .After that he came delhi and he open a Moti mahal restuarant in Dariyagunj .The dish was made "by chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for "Murgh Makhani" (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan

Ingridents

MARINate

  • 1/2 cup plain hang yoghurt 
  • 1 tbsp lemon juice
  • 1 tsp kasmiri chilli powder
  • 2 tsp garam masala 
  • 1 tsp  cumin powder
  • 1 tbsp ginger paste
  • 1tbsp garlic paste 
  • 1 tbsp mustard oil
  • Salt to taste 
  • 500 g chicken thigh fillets, cut into bite size pieces
  • 2 tbsp (30 g) ghee or butter
  • 250 g tomato puree
  • 1 cup heavy / thickened cream 
  • 1 tbsp sugar
  • 1 tbsp kasturi methi powder 
  • 75 g casewnuts

Instructions

  • Marinate the chicken: take a bowl add chicken,ginger garlic paste ,kasmiri chilli powder,salt ,mustard oil,hang curd,lemon juice and cover it and keep it in the refrigerator for atleast 6 to 8 hours.
  • Grilled chicken:Grilled the chiken in charcoal Oven (tandoor ). If you don't have charcole Oven you can grilled chicken in a pan . Half cook  chiken and half cook in a sauce.
  • Cook the chicken half done first after that rest chicken cook in a sauce.
  • For sauce : take a pan add butter melt it then put the ginger garlic paste tern it brown add tomato puree, casewnuts paste, suger mild spices,and chicken cook it 20 min In a medium low flame. Check the salt if required put according to taste.the butter chiken taste should be sweet and sour.finely add fresh cooking creem and some kasturi methi .It's ready to serve.
  • Garnish with coriander,fresh cream,butter and Julianne cut ginger.
  • Served the butter chicken with naan bread or rice.