Khatti Arvi

Ingredients
Arvi ½ kg
Salt to taste
Crushed Garlic 1 tsp
Onion (medium) 1
Red Chili Powder 1 ½ tsp
Coriander Powder 1 tsp
Turmeric Powder ½ tsp
Mixed Hot Spice Powder 1 tsp
Tomatoes (medium) 2
Green Chilies 2 – 3
Tamarind Pulp ½ cup
Dalda Cooking Oil ½ cup
Directions
Wash and peel the arvi, cut lengthwise into slices and soak in salted water till it is time to cook. Finely chop the onions and tomatoes.
In a wok heat Dalda Cooking Oil for 2 – 3 minutes over medium heat. Fry the arvi in small batches till golden.
Shift the same Dalda Cooking Oil into another pan. Add the onions to the pan and fry till golden. Combine garlic, red chili powder, coriander powder, turmeric powder and add to the pan. Pour some water and stir fry.
Add tomatoes to the pan and fry till oil separates. Add the fried arvi to the pan and fry some more. Pour ½ cup of water and add the green chilies to the pan.
>After 3 – 4 minutes, add the tamarind pulp and mixed hot spices and simmer on low heat.

Read more »

Lahori Red Chicken Karahi

Ingredients

Chicken (16 pieces) 1
Lemon 2
Green chilies chopped 4
Clarified butter 1 cup
Green coriander chopped 1 bunch
Tomato chopped ½ kg
Black pepper crushed 1 tsp
Roasted white cumin 1 tsp
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Karahai masala 1 tbsp
Ginger chopped 2 tbsp
Salt to taste

Method

First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.

Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.

Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.

In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Read more »

Anday ki karhai

Ingredients

Onion 1 large chopped

Eggs 6 beaten

Oil ½ cup

Potatoes 2 peeled, cubed and boiled

Ginger garlic 1 tbsp

Tomatoes 4 chopperized

Salt 1 tsp

Chili powder 1 tsp heaped

Allspice ½ tsp

Coriander leaves 2 tbsp

Green chilies 2 chopped

Coriander powder 1 tsp

Cumin powder 1 tsp

Turmeric ¼ tsp

Kasori methi 1 tsp heaped

Method

Heat oil add chopped onion fry till soft and transparent add in chopperized tomatoes with ginger garlic paste, salt, turmeric, chili powder, coriander and cumin. Fry well and add 6 whole eggs, let them set and then mix the whites very gently, do not mash. Add boiled cubed potato, lastly add kasori methi, allspice, green chilies and coriander leaves. Leave it on dum for 10 minutes. Serve with nan.

Read more »

Chicken White Karhai by Chef Gulzar

Ingredients:
Chicken 500 grams
Yogurt 250 grams
Ginger Garlic Paste 2 tbsp
Ginger 1 medium piece
Fresh Coriander ½ bunch
Green Chilies 4-5
Whole Coriander Chopped 1 tbsp
White Cumin Chopped 1 tbsp
Crushed Black Pepper 1 tsp
Cream ½ cup
Oil 1 cup
Salt to taste

Method:
Take a cooking pan add ½ cup of oil, heat the oil add ½ kg of chicken and fry the chicken slightly brown add 2 tbsp ginger garlic paste fry and add 1 tbsp of crushed cumin seeds, 1 tbsp crushed coriander seeds, 1 tsp of crushed black pepper, 250 grams of yogurt , 4-5 green chilies and 1-1/2 cup of water cook for high flame. Add green chilies and ½ cup cream cook mix it well, when the water is dry. At last garnish a medium piece of ginger and ½ bunch of chopped coriander and serve it.

Read more »

Haryali Chicken Karahi

Sponsored By www.Apnafoodtv.com

Masala TV recipe of Haryali Chicken Karahi by Zarnak Sidhwa from Food Diaries. This mouth-watering "Ramadan Recipes" recipe for Haryali Chicken Karahi can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

Chicken (cut into 16 pieces) 1 whole Yogurt 1 cup Oil 1 cup Coriander leaves chopped 1 bunch Lemon 2 Onion chopped 3 Garlic with skin 6 Green chilies 8 to10 Black pepper crushed 1 tsp Ginger garlic paste 1 tbsp Salt to taste.

Recipe Method

Cut 1 whole chicken into 16 pieces and wash with lukewarm water. Boil chicken with 1 cup yogurt, 1 tbsp ginger garlic paste and salt to taste till water of yogurt dries. Remove from fire. Blend together 1 bunch of coriander leaves, 6 cloves of garlic with skin and 8 to 10 green chilies. Heat 1 cup oil in pan, add 3 chopped onion and fry till golden brown in color. Remove half of the fried onion and keep aside. In remaining oil and onion add blended chutney mixture. fry well and add juice of 1 lemon. Now add boiled chicken. Lastly add 1 tsp crushed black pepper and juice of 1 lemon. Simmer for 5 minutes till done. Add in remaining brown onion and serve.

Read more »