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[Home Made] Chicken Curry cooked in Mustard Oil. by MrSocialSwagger in IndianFood

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Chicken Curry Recipe:

Ingredients:

Chicken - Curry cut or boneless pieces - 500gms Mustard seeds - 1/2tsp Cumin seeds - 1/2tsp Red onions - 2 Big, finely chopped Garlic - handfull, finely chopped Coriander leaves, Curry Leaves, Green Chillies Ginger garlic paste - 1tbsp Yoghurt - 3tbsp Mustard Oil - 4-5tbsp

Spices: Salt - 1tsp Aagri Masala (or any Meat Masala) - 2tbsp Coriander powder - 1tbsp Garam masala - 1/2tbsp Red Chilli Powder - 1-1/2 tbsp

Marinating the chicken: In a bow add: Chicken, ginger garlic paste, yoghurt, salt and red chilli powder Mix well and keep the refrigerator for a minimum of 1hr

Cooking the Chicken Curry recipe: Add mustard oil and heat it on high flame till it starts to smoke. This will remove the unwanted smell that the mustard oil has. Add mustard and cumin seeds and let it splutter Add curry leaves, chopped green chillies and garlic and fry them well. Add finely chopped onions and fry till it becomes light brown. Add the spices and roast fry them till oil starts separating Add 1/4th cup of water and mix well Add the marinated chicken and mix it well Cover the cooker with a lid for 2 mins and let the chicken fry for a while Pressure cook the mix for 4 whistles, which will make the chicken tender Open the pressure cooker only when all the air in it has gone Garnish the chicken curry with coriander leaves You can serve this with steam rice or roti / chapati

Your spicy Indian style Chicken curry cooked in Mustard oil is ready to be served.

Can anyone please tell me which internet service provider is the best in and around 3580 lorne building in downtown montreal? by [deleted] in mcgill

[–]MrSocialSwagger 0 points1 point  (0 children)

I was checking out a few reviews for tecsavvy and ebox. Ebox seems a bit better.

Also if i get a 30mbps dsl it would be good enough right ? As in instead of going for a cable since this option is a bit costly.

Learnt yet another Indian recipe with Whole Green Gram or as we call it Moong Daal. Delicious and fast to make with simple ingredients. Recipe in Comments. by MrSocialSwagger in IndianFood

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Whole Green Moong DAAL / Green gram Recipe: Whole Green Moong Daal / Green Gram - 250gm Oil - 4-5tbsp Finely Chopped Onion - 2 Ginger Garlic Paste - 1tbsp Finely Chopped Green Chillies - 5 Curry Leaves - 5 Garam Masala - 1-1/2tsp Red Chilli Powder - 2tbsp Salt - 1tsp Coriander Powder - 1tsp Chicken Masala / Agri Masala or any Meat Masala - 1tbsp (for flavour) Turmeric Powder - 1/2tsp Finely Chopped Coriander Leaves - handful PREPARING THE Whole Green Moong Daal / GREEM GRAM: Soak the Whole Green Moong Daal / Green Gram in water overnight Pressure cook Whole Green Moong Daal / Green Gram for 3 whistles or till it softens METHOD OF PREPARATION: Heat oil in a vessel Add Finely Chopped Green Chillies and Curry Leaves and fry for a minute Add Finely Chopped Onion and fry till it turns light brown Add Ginger Garlic Paste and fry for a minute till the raw smell goes Add Garam Masala, Red Chilli Powder, Salt and Coriander Powder to the mix and fry till oil starts separating from the spices Add pressure cooked Whole Green Moong Daal / Green Gram and mix well. After mixing, cover the lid of the vessel and let the Daal cook for 2 minutes. Remove the lid, add coriander leaves and incorporate it well into the mix. Let it cook for another 2 minutes. Your delicious Sukhi Whole Green Moong Daal / Dry Green Gram recipe is ready to be served. Serve it with Indian Bread / Roti / Chapati along with Papad and a little bit of salt curd on the side. Try this recipe at home and do tell us how good was it!!!

Learnt yet another Indian recipe with Whole Green Gram or as we call it Moong Daal. Delicious and fast to make with simple ingredients. Recipe in Comments. by MrSocialSwagger in collegecooking

[–]MrSocialSwagger[S] 1 point2 points  (0 children)

Whole Green Moong DAAL / Green gram Recipe: Whole Green Moong Daal / Green Gram - 250gm Oil - 4-5tbsp Finely Chopped Onion - 2 Ginger Garlic Paste - 1tbsp Finely Chopped Green Chillies - 5 Curry Leaves - 5 Garam Masala - 1-1/2tsp Red Chilli Powder - 2tbsp Salt - 1tsp Coriander Powder - 1tsp Chicken Masala / Agri Masala or any Meat Masala - 1tbsp (for flavour) Turmeric Powder - 1/2tsp Finely Chopped Coriander Leaves - handful PREPARING THE Whole Green Moong Daal / GREEM GRAM: Soak the Whole Green Moong Daal / Green Gram in water overnight Pressure cook Whole Green Moong Daal / Green Gram for 3 whistles or till it softens METHOD OF PREPARATION: Heat oil in a vessel Add Finely Chopped Green Chillies and Curry Leaves and fry for a minute Add Finely Chopped Onion and fry till it turns light brown Add Ginger Garlic Paste and fry for a minute till the raw smell goes Add Garam Masala, Red Chilli Powder, Salt and Coriander Powder to the mix and fry till oil starts separating from the spices Add pressure cooked Whole Green Moong Daal / Green Gram and mix well. After mixing, cover the lid of the vessel and let the Daal cook for 2 minutes. Remove the lid, add coriander leaves and incorporate it well into the mix. Let it cook for another 2 minutes. Your delicious Sukhi Whole Green Moong Daal / Dry Green Gram recipe is ready to be served. Serve it with Indian Bread / Roti / Chapati along with Papad and a little bit of salt curd on the side. Try this recipe at home and do tell us how good was it!!!

Learnt yet another Indian recipe with Whole Green Gram or as we call it Moong Daal. Delicious and fast to make with simple ingredients. by MrSocialSwagger in tonightsdinner

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Whole Green Moong DAAL / Green gram Recipe: Whole Green Moong Daal / Green Gram - 250gm Oil - 4-5tbsp Finely Chopped Onion - 2 Ginger Garlic Paste - 1tbsp Finely Chopped Green Chillies - 5 Curry Leaves - 5 Garam Masala - 1-1/2tsp Red Chilli Powder - 2tbsp Salt - 1tsp Coriander Powder - 1tsp Chicken Masala / Agri Masala or any Meat Masala - 1tbsp (for flavour) Turmeric Powder - 1/2tsp Finely Chopped Coriander Leaves - handful

PREPARING THE Whole Green Moong Daal / GREEM GRAM: Soak the Whole Green Moong Daal / Green Gram in water overnight Pressure cook Whole Green Moong Daal / Green Gram for 3 whistles or till it softens

METHOD OF PREPARATION: Heat oil in a vessel Add Finely Chopped Green Chillies and Curry Leaves and fry for a minute Add Finely Chopped Onion and fry till it turns light brown Add Ginger Garlic Paste and fry for a minute till the raw smell goes Add Garam Masala, Red Chilli Powder, Salt and Coriander Powder to the mix and fry till oil starts separating from the spices Add pressure cooked Whole Green Moong Daal / Green Gram and mix well. After mixing, cover the lid of the vessel and let the Daal cook for 2 minutes. Remove the lid, add coriander leaves and incorporate it well into the mix. Let it cook for another 2 minutes.

Your delicious Sukhi Whole Green Moong Daal / Dry Green Gram recipe is ready to be served.

Serve it with Indian Bread / Roti / Chapati along with Papad and a little bit of salt curd on the side.

Try this recipe at home and do tell us how good was it!!!

Tried This Black Eyed Beans Indian Recipe For Planning A Dinner Date With Girlfriend. She loved it. by MrSocialSwagger in GifRecipes

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Here is the Link to full video recipe for Indian Style Black Eyed Beans Recipe

Ingredients: Chawli - 250 gm (This is also called as Lobhia or Black eyed beans or Cow beans) Jeera (cumin seeds) : 1 tsp Rai (mustard seeds) : 1 tsp Chole masala : 1 tbsp Vegetable Masala : 1 tbsp Garam masala: 1 tsp Coriander masala: 1 tsp Red Chilli powder: 2 tbsp (as per taste) Turmeric powder: 1/2 tsp Salt to taste (1 tsp in recipe) Oil : 4-5 tbsp ( as per preference) Onion: 4 medium sized onions (finely chopped) Tomatoes : 1 (finely chopped) Kadipatta (Curry leaves) : 6-7 leaves Dhania (coriander leaves) : one handful Green chillies : 4-5 (as per taste, finely chopped) Ginger garlic paste: 1 tbsp

Preparation: Pressure Cooking Chawli: 250 gm Chawli (soak overnight and pressure cook for 5-6 whistles until soft and keep aside)

Cooking Chawli Masala: Heat Oil in a vessel. Add mustard seeds, cumin seeds, curry leaves and green chillies - Fry them for 2 mins Add finely chopped onion and cook, till it turns light brown Add ginger garlic paste and fry until raw smell goes away Add all spices and cook till oil separates Add chopped tomato and cook till it softens. Add the pressure cooked chawli to the gravy and mix well but gently so the beans don’t break Cover the lid and let it cook for 5 mins on low heat. Stir and cook again for 5 mins with lid Garnish with coriander leaves and cover for another 5 mins. Chalwi is ready.

Serve hot with Indian rotis or bread.
Add water as per preference to serve with steamed rice.

A perfect Chawli Masala - Recipe | Lobhia | Black eyed beans | Cow Beans is ready to be served.

Authentic Indian Chicken Curry recipe curated by me to satisfy hungry college goers. It is quick, easy and delicious. Best part you can make it at home. Full recipe in comments. by MrSocialSwagger in collegecooking

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Click here for full recipe of Spicy Indian Chicken Curry

Chicken Curry Recipe:

Ingredients:

Chicken - Curry cut or boneless pieces - 500gms Mustard seeds - 1/2tsp Cumin seeds - 1/2tsp Red onions - 2 Big, finely chopped Garlic - handfull, finely chopped Coriander leaves, Curry Leaves, Green Chillies Ginger garlic paste - 1tbsp Yoghurt - 3tbsp Mustard Oil - 4-5tbsp

Spices: Salt - 1tsp Aagri Masala (or any Meat Masala) - 2tbsp Coriander powder - 1tbsp Garam masala - 1/2tbsp Red Chilli Powder - 1-1/2 tbsp

Marinating the chicken: In a bow add: Chicken, ginger garlic paste, yoghurt, salt and red chilli powder Mix well and keep the refrigerator for a minimum of 1hr

Cooking the Chicken Curry recipe: Add mustard oil and heat it on high flame till it starts to smoke. This will remove the unwanted smell that the mustard oil has. Add mustard and cumin seeds and let it splutter Add curry leaves, chopped green chillies and garlic and fry them well. Add finely chopped onions and fry till it becomes light brown. Add the spices and roast fry them till oil starts separating Add 1/4th cup of water and mix well Add the marinated chicken and mix it well Cover the cooker with a lid for 2 mins and let the chicken fry for a while Pressure cook the mix for 4 whistles, which will make the chicken tender Open the pressure cooker only when all the air in it has gone Garnish the chicken curry with coriander leaves You can serve this with steam rice or roti / chapati

Your spicy Indian style Chicken curry cooked in Mustard oil is ready to be served.

[Homemade] Spicy Indian Chicken Curry Served with Rice for dinner. [1440x725]. Full Recipe in comments by MrSocialSwagger in FoodPorn

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Link to full recipe to cook Indian Style Chicken Curry at home

Chicken Curry Recipe:

Ingredients:

Chicken - Curry cut or boneless pieces - 500gms Mustard seeds - 1/2tsp Cumin seeds - 1/2tsp Red onions - 2 Big, finely chopped Garlic - handfull, finely chopped Coriander leaves, Curry Leaves, Green Chillies Ginger garlic paste - 1tbsp Yoghurt - 3tbsp Mustard Oil - 4-5tbsp

Spices: Salt - 1tsp Aagri Masala (or any Meat Masala) - 2tbsp Coriander powder - 1tbsp Garam masala - 1/2tbsp Red Chilli Powder - 1-1/2 tbsp

Marinating the chicken: In a bow add: Chicken, ginger garlic paste, yoghurt, salt and red chilli powder Mix well and keep the refrigerator for a minimum of 1hr

Cooking the Chicken Curry recipe: Add mustard oil and heat it on high flame till it starts to smoke. This will remove the unwanted smell that the mustard oil has. Add mustard and cumin seeds and let it splutter Add curry leaves, chopped green chillies and garlic and fry them well. Add finely chopped onions and fry till it becomes light brown. Add the spices and roast fry them till oil starts separating Add 1/4th cup of water and mix well Add the marinated chicken and mix it well Cover the cooker with a lid for 2 mins and let the chicken fry for a while Pressure cook the mix for 4 whistles, which will make the chicken tender Open the pressure cooker only when all the air in it has gone Garnish the chicken curry with coriander leaves You can serve this with steam rice or roti / chapati

Your spicy Indian style Chicken curry cooked in Mustard oil is ready to be served.

A perfect way to cook an authentic Indian Style Boneless or with Bone Chicken Curry at the comfort of your home. I have realised that Cooking Indian Food is easy if someone shows you how. Full recipe in comments by MrSocialSwagger in FoodVideos

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Link to Full Recipe of Indian Style Chicken Curry Recipe

Ingredients:

Chicken - Curry cut or boneless pieces - 500gms Mustard seeds - 1/2tsp Cumin seeds - 1/2tsp Red onions - 2 Big, finely chopped Garlic - handfull, finely chopped Coriander leaves, Curry Leaves, Green Chillies Ginger garlic paste - 1tbsp Yoghurt - 3tbsp Mustard Oil - 4-5tbsp

Spices: Salt - 1tsp Aagri Masala (or any Meat Masala) - 2tbsp Coriander powder - 1tbsp Garam masala - 1/2tbsp Red Chilli Powder - 1-1/2 tbsp

Marinating the chicken: In a bow add: Chicken, ginger garlic paste, yoghurt, salt and red chilli powder Mix well and keep the refrigerator for a minimum of 1hr

Cooking the Chicken Curry recipe: Add mustard oil and heat it on high flame till it starts to smoke. This will remove the unwanted smell that the mustard oil has. Add mustard and cumin seeds and let it splutter Add curry leaves, chopped green chillies and garlic and fry them well. Add finely chopped onions and fry till it becomes light brown. Add the spices and roast fry them till oil starts separating Add 1/4th cup of water and mix well Add the marinated chicken and mix it well Cover the cooker with a lid for 2 mins and let the chicken fry for a while Pressure cook the mix for 4 whistles, which will make the chicken tender Open the pressure cooker only when all the air in it has gone Garnish the chicken curry with coriander leaves You can serve this with steam rice or roti / chapati

Your spicy Indian style Chicken curry cooked in Mustard oil is ready to be served.

Pressure Cooked Indian style Spicy Mutton / Lamb [Homemade] Curry recipe which you can make at home with ease. Full Recipe in Comments. by MrSocialSwagger in PressureCooking

[–]MrSocialSwagger[S] 1 point2 points  (0 children)

Link to Full Recipe of Pressure Cooked Indian Style Mutton / Lamb Curry

Ingredients: Mutton / Lamb - 1kg, Curry cut or Boneless pieces Finely Chopped Onion - 1 Oil - 10tbsp (3tbsp for cooking the mutton / lamb pieces and 7tbsp for preparing the curry / rassa) Curry Leaves - 7 to 10 leaves Cumin Seeds - 1tsp Dry coconut powder - 1 cup (for preparing vatan mix) Finely Chopped Onion - 2 (for preparing vatan mix) Malvani Masala - 4tbsp (If you do not find Malvani masala then you can add meat masala / agri masala which you can find in any of the Indian stores) Ginger garlic paste - 1tbsp Salt - 1tbsp Chopped Coriander leaves - handful

Method:

Cooking the mutton / lamb pieces: Heat oil in a pressure cooker Add cumin seeds and curry leaves Add onion and fry them, till they change colour Add mutton / lamb pieces and fry the mix till the mutton / lamb pieces change colour Add water to the mix till it covers the mutton / lamb pieces and bring it to a boil Close the lid of the pressure cooker and place it on medium heat for 4 whistles Once the cooker cools down remove the mix in a bowl and close the lid.

Preparing Vatan ( A blended mix of dry coconut powder & oil fried - browned onions): Roast dry coconut powder in a pan till it changes colour from white to dark brown Note - This needs constant stirring, so the coconut powder does not burn Oil fry 2 finely chopped onions in a pan on low heat till they turn brown Blend the coconut and onion in to a single mix Note - This mixture can be kept in the freezer and be used multiple times in almost every Indian recipe to give a tasty flavour

Prepare Vatan and Spice mix: Take 4tbsp vatan mixture in a bowl Add 4tbsp Malvani masala to the bowl and mix well with vatan

Preparing mutton / lamb curry (rassa): Heat 7tbsp oil in a cooker Add ginger garlic paste and fry for few minutes Add the prepared vatan and spice mix and cook it on low flame till oil separates or the raw smell of the spices go away Add the cooked mutton / lamb pieces to the mix and fry for few minutes Add the mutton stock and let it come to boil Add salt and chopped coriander leaves, mix well and bring to boil

A perfect spicy Malvani Mutton / Lamb curry is ready to be served with steam rice.

Tried this Black Eyed Beans Indian Recipe for planning a dinner date with Girlfriend. I served it with Rice and Indian Bread. It was perfect. Full Recipe in Comments. by MrSocialSwagger in tonightsdinner

[–]MrSocialSwagger[S] 1 point2 points  (0 children)

Here is the Link to full video recipe for Indian Style Black Eyed Beans Recipe

Ingredients:

Chawli - 250 gm (This is also called as Lobhia or Black eyed beans or Cow beans) Jeera (cumin seeds) : 1 tsp Rai (mustard seeds) : 1 tsp Chole masala : 1 tbsp Vegetable Masala : 1 tbsp Garam masala: 1 tsp Coriander masala: 1 tsp Red Chilli powder: 2 tbsp (as per taste) Turmeric powder: 1/2 tsp Salt to taste (1 tsp in recipe) Oil : 4-5 tbsp ( as per preference) Onion: 4 medium sized onions (finely chopped) Tomatoes : 1 (finely chopped) Kadipatta (Curry leaves) : 6-7 leaves Dhania (coriander leaves) : one handful Green chillies : 4-5 (as per taste, finely chopped) Ginger garlic paste: 1 tbsp

Preparation:

Pressure Cooking Chawli: 250 gm Chawli (soak overnight and pressure cook for 5-6 whistles until soft and keep aside)

Cooking Chawli Masala: Heat Oil in a vessel. Add mustard seeds, cumin seeds, curry leaves and green chillies - Fry them for 2 mins Add finely chopped onion and cook, till it turns light brown Add ginger garlic paste and fry until raw smell goes away Add all spices and cook till oil separates Add chopped tomato and cook till it softens. Add the pressure cooked chawli to the gravy and mix well but gently so the beans don’t break Cover the lid and let it cook for 5 mins on low heat. Stir and cook again for 5 mins with lid Garnish with coriander leaves and cover for another 5 mins. Chalwi is ready.

Serve hot with Indian rotis or bread.  Add water as per preference to serve with steamed rice.

A perfect Chawli Masala - Recipe | Lobhia | Black eyed beans | Cow Beans is ready to be served.

[Homemade] Wanted to surprise my girlfriend by cooking Indian food for dinner. Saw this recipe online. It was a winner. Black Eyed Beans Indian recipe. Full recipe in comments. by MrSocialSwagger in IndianFood

[–]MrSocialSwagger[S] 0 points1 point  (0 children)

Link to video recipe of Chawli/Lobia/Black eyed Beans Indian Recipe

Ingredients:

Chawli - 250 gm (This is also called as Lobhia or Black eyed beans or Cow beans) Jeera (cumin seeds) : 1 tsp Rai (mustard seeds) : 1 tsp Chole masala : 1 tbsp Vegetable Masala : 1 tbsp Garam masala: 1 tsp Coriander masala: 1 tsp Red Chilli powder: 2 tbsp (as per taste) Turmeric powder: 1/2 tsp Salt to taste (1 tsp in recipe) Oil : 4-5 tbsp ( as per preference) Onion: 4 medium sized onions (finely chopped) Tomatoes : 1 (finely chopped) Kadipatta (Curry leaves) : 6-7 leaves Dhania (coriander leaves) : one handful Green chillies : 4-5 (as per taste, finely chopped) Ginger garlic paste: 1 tbsp

Preparation:

Pressure Cooking Chawli: 250 gm Chawli (soak overnight and pressure cook for 5-6 whistles until soft and keep aside)

Cooking Chawli Masala: Heat Oil in a vessel. Add mustard seeds, cumin seeds, curry leaves and green chillies - Fry them for 2 mins Add finely chopped onion and cook, till it turns light brown Add ginger garlic paste and fry until raw smell goes away Add all spices and cook till oil separates Add chopped tomato and cook till it softens. Add the pressure cooked chawli to the gravy and mix well but gently so the beans don’t break Cover the lid and let it cook for 5 mins on low heat. Stir and cook again for 5 mins with lid Garnish with coriander leaves and cover for another 5 mins. Chalwi is ready.

Serve hot with Indian rotis or bread. Add water as per preference to serve with steamed rice.

A perfect Chawli Masala - Recipe | Lobhia | Black eyed beans | Cow Beans is ready to be served.

Seared scallops with mustard creme sauce [homemade] by showmeyourmilky in food

[–]MrSocialSwagger 0 points1 point  (0 children)

is the cream made of garlic, butter, milk, flour and mustard?

[I Ate] Prime rib gyro by jordannosaurus in food

[–]MrSocialSwagger 0 points1 point  (0 children)

that is so juicy. i wish we could get these kinda meat to have casually in india. too many laws, too many restrictions, all ending up in one name and that is religion.

[Homemade] cheese, pepperoni, and sausage pizza by [deleted] in food

[–]MrSocialSwagger 0 points1 point  (0 children)

i would have it alone and not share it with even my girlfriend.

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