Achu's Recipes

This is the recipe of Chicken Mandi which can be prepared at home without mandi masala and tandoor, but still taste same as that of restaurant. Ingredients For Chicken Chicken - 1.5 KG (cut into 10-12 pieces) Chicken Stock Cubes - 2-3 nos: Pepper Powder - 2 tsp Crushed Cumin Seeds - 2 tsp Mint Leaves (finely chopped) - handful Coriander Leaves (finely chopped) - handful Capsicum - 1 (finely chopped) Sunflower Oil - 100 ml Red Food Color - 1/2 tsp (optional) For Rice Basmati Rice - 1 KG Dried Lemon - 2 nos: Bay Leaves - 2 nos: Cloves - 3-4 nos: Cardamom - 3-4 nos: Black Pepper - 1 tsp Sunflower Oil - 2 tbsp Salt - as required For Dum Green Chilli - 4-5 nos: Turmeric Powder - 1/2 tsp Milk - 1 tbsp Charcoal - 2-3 Ghee - 1 tsp For Tomato Dip Tomato - 2 nos: Coriander Leaves - 2 tbsp Mint Leaves - 1 tbsp Green Chilli - 2 nos: Salt - as required Preparation Method Wash clean the chicken and make slit on the pieces. Take a wide bottom deep pan. You should be able to arrange the chicken on the

Ingredients Chicken - 1 KG (cut into medium pieces, washed and cleaned) Onion - 5 medium (finely chopped) Ginger-Garlic Paste - 2 tbsp Tomato - 2 medium (finely chopped) Turmeric Powder - 1/2 tsp Kashmiri Chilli Powder - 2 tbsp Garam Masala - 1 tbsp Pepper Powder - 1 tbsp Coconut Oil - 5 tbsp Mustard Seeds - 1/2 tsp Curry Leaves - as required Salt - as required Tomato Ketchup - 1 tbsp (optional) Preparation Method Heat oil in a kadai or non-stick pan and splutter mustard seeds. Add onion and saute in low-medium flame, till onion become golden brown in color. Add ginger-garlic paste and saute till the raw smell goes off. Add tomato and 1 tsp salt, mix well and cook in low flame till the tomato become mushy. Keep the flame low and add Turmeric Powder, Kashmiri Chilli Powder, Garam Masala, Pepper Powder, curry leaves and saute for 1 min. Add chicken, mix well and keep the lid closed; cook the chicken in medium flame, stirring occasionally.  Water ooze out from chicken will be sufficient t

Ingredients For Lamb Masala Lamb (with bone, cut into large pieces) - 1.5 KG  Ginger-Garlic Paste - 2 tbsp Turmeric Powder - 1/2 tsp Pepper Powder - 2 tbsp Red Chilli Powder - 1 tbsp Garam Masala - 2 tbsp Cashew Nut Paste - 2 tbsp (optional) Mint Leaves (chopped) - 2 tbsp Coriander Leaves (chopped) - 2 tbsp Thick Yogurt - 3 tbsp Onion (medium size) - 5nos: (finely chopped) Tomato (medium size) - 2nos: (chopped) Oil - 3-4 tbsp Salt - as required For Rice Basmati Rice - 1 KG Ghee - 4 tbsp Cardamom - 5-8 nos: Cloves - 5-8 nos: Bay Leaf - 1 (big) Star Anise - 3-4 nos: Cinnamon Stick (1 inch) -3-4 nos: Black Pepper Corn - 1 tsp Ginger-Garlic Paste - 1 tsp (optional) Mint Leaves (chopped) - 1 tsp (optional) Coriander Leaves (chopped) - 1 tsp (optional) Lemon Juice - 2 tbsp Salt - as required For Dum Ghee - 5 tbsp Onion - 2 nos: (thinly sliced) Cashew Nuts - as required Raisins - - as required Mint Leaves (chopped) - 3 tbsp Coriander Leaves (chopped) - 3 tbsp Garam Masala - 2 tsp Saffron - a

Ingredients Paneer (cut into 1 inch cubes) - 100 gms:  Green Peas (Frozen) - 50 gms: Basmati Rice -  2 cups Thick Yogurt - 1/2 cup Chilli Powder - 1 tsp Garam Masala - 2 tsp Ginger-Garlic Paste - 2 tsp Star Anise - 2-3 nos: Cloves - 3-4 nos: Bay Leaf - 1  Onion - 1 (finely chopped) Green Chilli - 2-3 nos: (sliced) Mint Leaves (finely chopped) - 1 tbsp Coriander Leaves (finely chopped) - 1 tbsp Cashew Nut (roasted) - 10-15 (optional) Ghee - 5 tbsp Oil - 2 tbsp Salt - as required Preparation Method Mix yogurt, chilli powder, 1 tsp garam masala, 1 tsp ginger-garlic paste and salt; add paneer cubes and coat the paneer with yogurt mix and refrigerate for 30 mins: Wash, and soak the rice for 20 mins:. Remove the water and keep in a strainer to remove excess water. In a large pot boil water by adding star anise, cloves, bay leaf, and salt. Once the water start to boil add rice and 1 tbsp ghee, stir well and cook till the rice is just done. Drain the water and transfer the rice to a strainer t