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Anus Collecton ( Dishes )

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Chicken Tikka Masala


6 Chicken thigh pieces (boneless)

Marinade for Tikkas

6 tbsp. Yoghurt

1 tsp red chili powder

1 tbsp Garlic paste

2 tbsp Ginger paste

1 tsp Cumin Powder

1 tsp Curry Powder (Garam Masala)

4-5 tsp lemon juice

Salt to taste

For Gravy

2 Tomatoes(chopped)

1 Onion

1 tsp Ginger-garlic paste

½ tsp. Cumin powder

½ tsp. Coriander powder

¼ cup Milk

1 tsp Sugar

Salt to taste


Chicken tikka masala is a two step process, Tikka and Gravy. Grilling the chicken definetely flavors this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel.

Cut chicken into smaller pieces. Drain any water.

Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour

Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.

Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.

Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.

When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.

Add cumin and coriander powder. Mix

Add salt and sugar and drop the chicken tikka pieces in it.

Let it simmer for 5 minutes on low heat and let the flavors mingle a little.

Increase heat to high and incorporate milk slowly. Stirring continously.

Once the gravy is of right

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chicken balls with tomato gravy


1 cup finely shredded chicken

1 tsp black pepper powder

cornflour approximately 1 cup

4 egg yolks

2 cup tomato puree

1 cup finely chopped onions

1tsp cumin seeds

1 tsp mustard seeds

2 nos bay leaves

3 inch cinnamon

2 tbsp red chilly powder to taste

vegetable oil to deep fry the chicken balls and for cooking gravy

salt to taste



Add 1 tsp black pepper and salt in the shredded chicken and then add corn flour as per required then make balls and dip them in egg yolk and deep fry them till golden brown


Heat a pan and add 4 tbsp oil, then add mustard seeds allow them to crackle and then add cumin seeds and allow them to crackle. then add cinnamon and bay leaves and once golden brown add chopped onion. saute till golden brown, add tomato puree, salt and red chilly powder and allow it to cook. when the puree starts giving out the oil from the corner of the pan then its cooked.

while serving first add chicken balls and pour gravy on the top and garnish with coriander leaves and serve

You can also add water as per your requirement but make sure the consistency is proper and add red chilly powder and salt as per required . Some people like thick gravy unlike others

This gravy can be eaten with steamed rice, chapati, roti, naan or bread

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Murgh musalum


1 whole chicken cleaned & washed ( few slits should be made in the chicken).

4 tbsp ghee

1 cup yoghurt

1/2 lemon's juice

1 sliced and fried onion drained (like vagar)

1 tbsp ginger/garlic paste

1 tsp salt or adjust to your taste

1/4 tsp black pepper powder.

3-4 roasted (whole red) chilli powdered

1/2 tsp zafrani garam masala powder

1 tsp roasted cumin seed powder

1/4 tsp jayfel & jawetri powder.

For colour & fragrance:

2 tsp rose water

few strands of saffron


In a non stick pot, put the whole chicken & marinade it with everything over night.

Next morning tie the legs and cook the chicken over very low heat for 35 -40 min.

Turn it very gently on the other side, only once after 20 min.

When the chicken is nice & tender remove it from the fire and pour a mix of saffron & rose water.

Leave it for few min then serve the whole chicken on a decorated plater with polau rice.

*This chicken has a slight gravy to it & the meat is very juicy, tender and fragile so it has to be taken care of while bringing it out.

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Butter Garlic Chicken


1/2 kg dressed chicken

250 gms white butter

2 cups finely chopped onions

1 tsp finely chopped garlic

1tbsp ginger garlic paste

1 tbsp black pepper powder

6-8 finely chopped green chillies

salt to taste


Wash and cut the chicken into 8 equal pieces.

Heat butter in a pan and add chopped onions.

Once the onion turns transluscent put ginger garlic paste and stir for 2 minutes.

Add the chicken pieces, cover and cook till it's half done.

Put finely chopped garlic, green chillies, black pepper powder, salt and stir well.

Cook till done.

Serve with chapati or naan.

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Ladiesfinger Pepper Stir-fry


200gm ladiesfingers-cleaned and chopped

1 big onion-chopped

1 tsp white pepper powder

1/4 tsp turmeric powder

4 tbsp grated coconut

1 tbsp coarse paste of (1 sambar onion,1 garlic,8-10 pepper corns)

1 1/4 tsp salt

few curry leaves

few coriander leaves

1/2 tsp mustard seeds

2 tsp refined oil

50ml water


Take a microwave bowl,add refined oil,mustard seeds,chopped onions and curry leaves.Mix this well and microwave for 2 mins in High.

Add chopped ladies-finger,ground pepper masala,turmeric powder,coriander leaves and salt.Mix this well and MW this on high for 3 mins.

Take the bowl out and mix the contents so that the masala gets evenly spread.Add grated coconut,white pepper powder and 50 ml water to the bowl and mix this well.Microwave on medium-high for 6 mins.

Serve this tasty Ladies Finger Pepper Stir-fry hot with rice and sambar or rasam or Curd or chapathis,etc.

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Black-forest biscuits


1 pack marie gold biscuit

100 gram butter

1 cup sugar

15 gram cocoa powder

1/2 cup milk.


in a bowl, mix butter, sugar, & cocoa powder till it becomes creamy.

now dip a biscuit in milk till it gets soft. Take care that it does not get over-soaked.

keep it on a plate, spread the cream on it.

like this do it one above the other of 5 biscuits.

make further groups of biscuits.

refrigerate it for 1 hour till it sets well.

cut it into vertical direction carefully. Enjoy

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Pineapple Mango Salad


100g each Pineapple & Pineapple cubes (without skin)

50 g Green grapes

2 tbsp Sugar

1 cup grated coconut

2 Red chilly (dried)

1 tsp Mustard seed



Mix fruits & sugar

Grind coconut & red chilly with little water. When almost done add Mustard seed and grind for 2 more min. (Paste should not be too smooth or finely grinded)

Add coconut paste to fruit mixture and mix well and adjust salt to taste

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Chicken Karahi


Chicken 1 (1-1/2 Kg)

Onion chopped 3

Tomatoes 8

Ginger Garlic paste 1 Table spoon

Salt 1-1/2 teaspoon

Red Chillies 1 teaspoon

Turmeric 1/4 teaspoon

Dhania powder 1/2 teaspoon

Black pepper 1/2 teaspoon

Green Chillies whole 4

Cooking Oil 3 or 4 desert spoon


Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

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ahan...............buhtttt he achi recipes share ki hai jii,,,Yumyyyyyy share

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ahan...............buhtttt he achi recipes share ki hai jii,,,Yumyyyyyy share

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salam...can u plzz tell me recipe for fried fish...i tried but it doesnot come out right.. :banghead: :banghead:

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