The different cultures come to different taste buds hence is the reason for a wide variety of dishes in India. It is not necessary that the dishes are just vegetarian but there are a lot of Non-Veg dishes. Chicken dishes are the most preferred dish in India.

Chicken dishes are extremely popular in all parts of India

From all corners of the country, there are dishes that are extremely popular. This includes Butter Chicken from the north to Chettinad Chicken in the South.

Today we have curated such a simple but popular dish for you in this lockdown. We believe chicken is easily available in the current situation. Fish seems to be off the shelves as well as other meats seem to be rare during this corona lockdown.

Chicken Burra is one such special dish that has its roots in north India. It can be a perfect accompaniment with Indian Breads or all by itself as an appetizer.

Also Read: Chicken Manchurian made in your very own kitchen

Ingredients for Chicken Burra Recipe

• 400 gms chicken (thick pieces)
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 1 teaspoon red chilli powder
• Salt to taste
• 1⁄2 teaspoon clove powder
• 1⁄2 teaspoon cinnamon
• 2 teaspoons olive oil
• 1 cup low-fat curds
• 2 tablespoons balsamic vinegar
• 3 teaspoons masala paste (made of green chillies, browned onion, and coriander stalks)

Method of making Chicken Burra Recipe

Marinate the chicken with ginger, garlic, red chilly powder, salt, and balsamic vinegar, for 10 minutes.

For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd. Add the masala paste made with green chilly, brown onion, and coriander stalk to the curd mixture. Add olive oil mixed with red chilly for colour.

Marinate the chicken. Put the chicken on the skewers and cook in a moderately heated oven. Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven. When they are done, serve garnished with salad greens.

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The most common sweets that are made around Christmas the world Over is Marzipan. Which is made out of almonds and can be in any shape size or colour. But what makes it interesting there is so much that you can do to ensure that your marzipan stands out from the ones the others make. But that creativity is left up to you. We bring to you one of the most common and basic Marzipan recipes that is used all over the world. It uses the least ingredients and can be made in the quickest time possible.

Also Read: Learn to Make the Perfect Roast Turkey

Ingredients required to make Marzipan Recipe

• 250g of ground almonds
• 125g of icing sugar
• 125g of caster sugar
• 1 egg yolk

Method to prepare the Christmas sweet

Mix together the ground almonds, icing sugar and caster sugar Add the egg yolk and mix well until fully combined in a smooth dough Wrap in cling film and reserve in the fridge until needed, it can then be rolled or shaped as required. The wrapped marzipan will keep for a week in the fridge, or can be frozen until ready to use. You can additionally also add food colour to give your marzipan an attractive colour. Since generally Marzipans would be a plain white colour which can make it stand out.

There are several Moulds that are available which can be used to give your marzipans a wonderful shape too. So while you are out shopping for the ingredients of this recipe you may even want to buy the moulds to give your marzipan a unique look as well.

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Today we have brought a recipe of Momos that we have personally tried and tested. We are absolutely sure that you will like it to.

Ingredients to make Chicken Momos Recipe

Dough Preparation:

3 cups of standard all-purpose wheat flour (We don’t use whole wheat for these. You can do it, but it’s a bit inflexible for shaping the momos)

About 1.5 cups of water (may need a little more or less, depending on your flour)

Chicken Filling: Chicken Momos Recipe

• 1 pound of ground chicken (We use organic and pasture-raised.)
• 2-3 stalks of celery, chopped small
• 3 cloves of garlic, minced
• 1 medium red onion, chopped small
• 1 tablespoon fresh ginger, chopped small
• 2 stalks of green onion, chopped
• 1/3 cup of cilantro, chopped small
• .5 tablespoon salt
• 2 tablespoons soy sauce (we use low sodium)
• 10 little pods of Emma/Szechuan pepper (= about 1/4 teaspoon ground up)
• A little bit of cooking oil (we use avocado oil) to grease the steamer.

Prepare the Dough: Chicken Momos Recipe

• Put about 3 cups of wheat flour in a bowl and slowly add about 1.5  cups of water. We use unbleached white (not whole wheat) all-purpose flour.
• Mix the flour and water very well by hand and keep adding water until you make a fairly smooth ball of dough.
• Knead the dough very well until the dough is flexible.
• Leave your dough in the pot with the lid on while you prepare the rest of the ingredients, or put it in a plastic bag.
• You should not let the dough dry out, or it will be hard to work with.

Prepare the Filling: Chicken Momos Recipe

• Combine all the ingredients with the ground chicken and mix well.
• Set the mixture aside while you prep the dough. If you’re new at this and it will take you a long time to make the dough, you could put your mixture in the fridge.

Also Read: Chicken Manchurian made in your very own kitchen

Make the Dough Circles:

• When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes.
• For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly. It should not be so thin that you can see through it when you pick it up, nor should it be quite as thick as a floppy disk for a computer. Somewhere between those two should work out.
• After you have rolled out the dough, you will need to cut it into little circles for each momo.
• The easiest way to do this is turning a small cup or glass upside down to cut out circles about the size of the palm of your hand, or to use a round cookie or biscuit cutter, as you see in the image. Our biscuit cutter is 2 3/4 inches in diameter, but it’s a tiny bit too small. A 3-inch diameter cookie/biscuit cutter would be perfect.
• That way, you don’t have to worry about making good circles of dough because each one will be the same size and shape.
• Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes.

This is one of the most favourite dish for east India

• For this style, you begin by holding the flat circular dough in your left hand and putting a tablespoon of the chicken filling in the middle of the dough.
• Then you have to fold your circle of dough in half, covering over the filling.
• Now press together the two edges of the half-circle so that there is no open edge in your half-circle, and the filling is completely enclosed in the dough.
• You will now have the basic half-moon shape, and you can make your momo pretty by pinching and folding along the curved edge of the half-circle.
• Start at one tip of the half-moon, and fold over a very small piece of dough, pinching it down.
• Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon.
• You can experiment with different folds and pinches to find the way that is easiest and nicest for you.

Chicken Momo Recipe can be cooked at home with minimum requirements

• As you are making this chicken momo recipe, you will need to have a non-stick surface and a damp cloth or lid handy to keep the momo’s you’ve made from drying out while you’re finishing the others.
• You can lay the momos in a lightly-greased steamer (see the step below) and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.
• Finally, you should boil water in a large steamer. (We use a large double-decker one, which is nice because you don’t need to make a ton of batches.)
• Oil the steamer surface lightly before putting the momos in, so they won’t stick to the metal, then place as many as you can without touching each other.
• Add the momos after the water is already boiling.
• Steam the momos for about 10 minutes.
• Serve them piping hot

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Things needed to make Chicken Manchurian

• 250 gm chicken
• 1 tablespoon all-purpose flour
• 1/4 cup refined oil
• 1/4 teaspoon crushed green peppercorns
• 120 ml chicken stock
• 1/4 teaspoon chopped green chilli
• 1/4 teaspoon ground black pepper
• 30 ml water
• 1 tablespoon cornflour
• 1 beaten egg
• 1/4 teaspoon crushed ginger
• 1/4 teaspoon crushed garlic
• 1 handful chopped into cubes cilantro
• 10 ml light soya sauce
• 1/4 teaspoon sugar
• 1 finely chopped spring onions

Method to make the tasty Chinese Dish

Chicken Manchurian recipe is a simple yet delectable Chinese recipe, which can be prepared in the restaurant-style at the comfort of your home. You just need a few ingredients in place and you are done! Here’s how you prepare this simple recipe. Take a bowl and add cornflour, flour, salt and pepper along with the beaten egg in it. Mix all these ingredients properly and prepare a batter. Next, dip the chicken pieces in the batter one by one. Make sure it is properly coated.

Meanwhile, heat oil in a pan over medium flame. Once the oil is sufficiently hot, place the coated chicken pieces in the oil and deep fry till they turn golden brown in colour. Once done, drain the excess oil and keep it aside till further use.

Homemade food is always a first choice by every Indian house

Now, to prepare the Manchurian sauce, heat oil in another pan over medium flame. Once the oil is hot enough, add the garlic and ginger in it. Fry till it becomes slightly brown in color. Now add in green chilies and cilantro leaves. Saute these for about a minute or so.

Also Read: Learn to make Restaurant Style Chicken Fried Rice at home

Then, bring the flame to low and add in the chicken stock, soya sauce, salt, sugar, and pepper. Allow this mixture to simmer and cook for 5 minutes. Once done, add in cornflour along with water in it and bring the mixture to a boil. The last step is to place the fried chicken pieces into the Manchurian sauce. Bring the flame to medium-low and allow the dish to cook for close to 5 minutes. Once done, turn off the flame and transfer the Chicken Manchurian into a serving bowl. Garnish with chopped spring onions and serve hot with fried rice or noodles.

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There are many types of Halwas made from various fruits and Vegetables. Gajar ka Halwa is one such dish that is made out of Carrots. It is a very simple dish to make. It has very few ingredients too. What many people do not know that Gajar ka Halwa can be stored for up to a week in the fridge and up to two months in the freezer. But it is highly unlikely that it will last even for more than a day since it is extremely tasty and will get finish soon.

Things needed to make Gajar ka Halwa  

• 2 cups shredded carrots
• 2 cups milk
• 3 tbsp unsalted butter
• 1/4 cup sugar
• 1/2 tsp cardamom powder
• 6 cashew roasted and broken

Process to make the interesting dessert

Roast the cashew nuts and set aside for the garnish. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside. Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about seven to eight minutes. Carrots should be tender and slightly changed in colour.

Also Read: Mysore Pak Recipe to make in your own Kitchen

Add the milk and cook until the milk dries. This will take about eight to ten minutes. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan. Garnish with cashew nuts.

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Things that you need to make Spaghetti Bolognese

• 1 tbsp olive oil
• 2 medium onions, finely chopped
• 2 carrots, trimmed and finely chopped
• 4 rashers smoked streaky bacon, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely chopped
• 3 sprigs rosemary, leaves picked and finely chopped
• 500g beef mince
• 2 x 400g tins plum tomatoes
• small pack basil, leaves picked
• ¾ finely chopped and the rest left whole for garnish
• 1 tsp dried oregano
• 2 fresh bay leaves
• 2 tbsp tomato purée
• 1 beef stock cube
• 1 red chilli, deseeded and finely chopped (optional)
• 125ml red wine
• 6 cherry tomatoes, sliced in half
• 75g parmesan, grated, plus extra to serve
• 400g spaghetti
• crusty bread, to serve (optional)

The technique to make your Best Spaghetti Bolognese Recipe

Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

Also Read: Malai Kofta Recipe to make in your kitchen

Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over. Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Add the 75g grated parmesan, check the seasoning and stir. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions. Drain the spaghetti and stir into the bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

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Ingredients to make Best Malai Kofta Recipe

• 70 gm Paneer
• 1/2 teaspoon poppy seeds
• 1/4 cup cashews
• 1/2 teaspoon crushed to paste garlic
• 1/2 teaspoon red chilli powder
• 1 green cardamom
• 1/2 tablespoon mustard oil
• 1 teaspoon all-purpose flour
• 1/2 teaspoon garam masala powder
• 2 medium chopped tomato
• 2 tablespoon melon seeds
• 1/2 teaspoon crushed to paste ginger
• 1/4 teaspoon powdered green cardamom
• 2 pinches salt
• 1/8 cup yoghurt (curd)
• 1 tablespoon fresh cream
• 1 bunch chopped coriander leaves

Procedure to make the Vegetarian Delight

To make this delicious Malai kofta recipe, pressure cook the tomatoes with cashew nuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil. It will be cooked in 1 whistle. Once done, allow the mixture to cool and grind it in a blender. Then add yogurt and mix it well. Keep it aside. Meanwhile, take a bowl and mash the paneer it using your hands. Add in green cardamom powder, salt, flour and mix well. It should be of a little thicker consistency. Then take small portions from the mixture and shape them into koftas.

Also Read: Chole Amritsari made at your own Kitchen

Then take a pan and add oil in it. To make this recipe even more delicious replace regular refined oil with some ghee. This will make this traditional recipe aromatic and rich in taste. Heat it over moderate flame. Once the oil is sufficiently hot, carefully place the koftas in the oil and deep fry them. Once slightly golden in hue, transfer them on tissue papers to drain the excess oil.

Next, strain the mixture and transfer it in a pan. Heat it on high flame and bring the mixture to a boil. Add in the garam masala along with the cream. Then, in a serving bowl add the deep-fried koftas, pour the gravy. Garnish with some more cream before serving. In the end, garnish it with some fresh coriander leaves and serve hot with roti or chapati.

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Things required to make the Kashmiri Mutton Delight

• 500 gm mutton
• 1 pinch asafoetida
• 2 cinnamon
• 3 black cardamom
• 3 teaspoon powdered fennel seeds
• 1 tablespoon coriander powder
• 1 pinch saffron
• 1/4 cup grated khoya
• 2 ml kewra
• 1 teaspoon red chilli powder
• 1/4 cup mustard oil
• 1 teaspoon cumin seeds
• 6 peppercorns
• 3 red chilli
• 1 teaspoon ginger powder
• 3/4 cup hung curd
• 1/4 teaspoon garam masala powder
• 15 gm blanched & peeled, crushed to paste almonds
• 4 pinches salt
• 1 cup water

Process of making Mutton Rogan Josh Recipe

In a large-bottomed pan, heat mustard oil on medium flame. Add asafoetida (heeng), cumin seeds, cinnamon, cloves, peppercorns, cardamoms and whole red chillies. Sauté all the spices in the pan on low flame. Now add mutton pieces and cook on medium flame for 10 minutes. Now add some water and cook covered. Mutton Rogan Josh Recipe is easy to prepare if you follow things carefully.

Also Read: Mysore Pak Recipe to make in your own Kitchen

When the pieces are soft and cooked halfway, add all ground spices along with saffron and mix well. Cook covered for 2-3 minutes. Now add salt along with whisked hung yoghurt and cook for about 3 minutes. Now add the garam masala powder, grated khoya, almond paste and kewra water. Cook the mutton on low flame till it is tender. Garnish it with fresh coriander leaves and red chillis. Serve hot with naan or rice.

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Mysore Pak Recipe Ingredients 

• 2 cups sugar
• 1 cup besan / gram flour / chickpea flour
• ½ cup water
• 1 ­cup ghee / clarified butter
• 1 cup oil/vegetable oil

The process involved in making the sweet delicacy

Firstly, in a large Kadai add ghee and oil. Further, get to a boil and simmer till you prepare Mysore Pak. Firstly, in a large heavy-bottomed / non-stick Kadai take sugar and water. get to a boil. keep boiling and stirring till the sugar attains one string consistency. Furthermore, keep the flame on very low and add sieved gram flour little by little.

give a good stir making sure no lumps are formed. Further, add more besan and continue stirring. Add approximately in 3-4 batches. Adding in batches and continuously stirring avoids from forming lumps.

Now take a ladleful of hot ghee-oil and pour over the besan mixture. Further, continuously stir till oil is absorbed completely.

Also Read: Kaju Katli recipe that you can make from your own Kitchen

Furthermore, add another ladleful of hot oil-ghee. sizzles and starts to froth at the top. keep continuously stirring till all the oil is absorbed. Further, keep repeating 4-5 times till the mixture starts to separate from pan. And also the oil will start releasing from sides. No more the besan mixture will absorb oil. immediately, transfer the mixture to a greased tray of enough depth. this helps to continue cooking and get a golden brown colour in between. Further, after 5 minutes cut into pieces as desired. after 30 minutes separate the pieces. Finally, serve perfect taste and textured Mysore Pak.

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Things that you need to make this amazing dish

• 500 gm soaked overnight chickpeas
• 4 finely chopped onion
• 10 black cardamom
• 2 teaspoon dry mango powder
• 3 tablespoon garlic paste
• salt as required
• 1 bunch chopped coriander leaves
• 3 teaspoon powdered cumin
• 2 tablespoon powdered garam masala powder
• 4 tablespoon coriander powder
• 6 tea bags
• 6 finely chopped tomato
• 4 teaspoon pomegranate seeds
• 3 tablespoon ginger paste
• 6 green chilli
• 4 tablespoon ghee
• 2 tablespoon powdered red chilli
• 2 teaspoon powdered turmeric
• 4 stem removed bay leaf
• 6 cup water

The process to make your favourite dish: Amritsari Chole Recipe 

To make this delicious Amritsari Chole at home, you can follow a few simple steps given below. First of all, drain the soaked chickpeas (8-10 hours) and rinse well. Drain again and transfer to a deep pan. Add some water, black tea bags and cardamoms. Place over medium flame and simmer for 30 to 40 minutes until the chickpeas are soft enough. Drain the chickpeas again, reserving about 2 to 3 cups of water. Discard the tea bags and cardamoms.

Also Read: Ratatouille a French vegetarian recipe

Combine the pomegranate seeds, mango powder, ginger garlic paste, green chillies, salt, coriander powder, red chilli powder, turmeric powder and garam masala powder in a blender. Grind all these ingredients together. Add about 1 to 1 1/2 cups of water and blend into a smooth paste. Then heat a pan over medium flame. Add the chickpeas and the ground paste. Mix well and keep aside. Heat ghee in a small frying pan. Saute the onions and bay leaves until onions turn golden brown.

Add tomatoes and saute well. Add this to the chickpeas along with the reserved water. Remove and serve hot with rice, roti or naan. Bring to a boil and cook till the gravy has very little water. Garnish with some chopped onions and coriander leaves.

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