Tag Archives: ground cumin seeds

Aam Ka Panna (Raw Mango Drink)

It is one of the favorite Indian drinks in hot summer days. It is very refreshing drink and has got heat resistant properties. It is made from fresh green mangoes which are abundant in the summer months.

It is a sweet-sour-spicy drink.



  • 2 medium-sized raw green mangoes
  • ½ cup sugar (modify according to taste)
  • 1 tsp salt mix (modify according to taste)
  • 1 tsp fresh ginger extract
  • ½ tsp freshly ground pepper
  • 1 tsp fennel seeds ground coarsely
  • 1 tsp roasted ground cumin seeds
  • 1 tbsp lemon juice or ¼ cup lemonade
  • Crushed ice
  • Sprigs of mint to garnish


  • Wash, peel and slice the raw mangoes.
  • In a deep saucepan boil the mango slices in two cups of water, till they are soft.
  • Take off from the fire and allow to cool completely.
  • Put the mango slices (along with the water in which slices are boiled), sugar and salt mixture into a food processor and blend till smooth.
  • Add the remaining ingredients (except mint to garnish) and mix well.
  • Dilute with 3-4 cups of chilled water.
  • Pour into glasses, and add few finely chopped mint leaves and crushed ice.
  • Garnish with a sprig of mint and serve.


  • One raw mango is enough to make two tall glasses of panna.
  • Strain the panna just before adding crushed ice to get the clear drink.

Do You Know?

  • Kayree Ka panna is an effective remedy for heat exhaustion and heat stroke.
  • It is considered beneficial in the treatment of gastro -intestinal disorders.
  • Since it is an excellent source of vitamin C, it is considered as a curative for blood disorders. It increases the elasticity of the blood vessels and helps in the formation of new blood cells.
  • This drink is also a good source of vitamin Band B2 and contains sufficient quantity of niacin.
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Posted by on February 6, 2012 in Drinks


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Shahi Chicken Korma

Chicken is cooked in a rich sauce of onions, yogurt and nuts.

It could be served with Baghara Chaawal (Fried Rice) or Stir fried Indian Flatbread and a vegetable.


  • 2 pounds chicken cut into 2 inch pieces washed and drained
  • 2 cups plain yogurt
  • 10 raw almond powdered
  • ¼ cup heavy cream

Onion Masala:

  • ¼ cup vegetable oil
  • 1 tsp cumin seeds
  • 1 cup finely chopped onions
  • 3-4 garlic cloves
  • 1 inch ginger

Nuts Mix:

  • ¼ cup raw cashew
  • 1 tbsp white poppy seeds
  • 1 tbsp desiccated unsweetened coconut
  • 1 tbsp whole fennel seeds
  • 1 bay leaf
  • ¼ tsp carom seeds

Dry Spice Powder:

  • 1 tsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • 1 tsp garam masala powder
  • Salt to taste
  • 1 tsp red chili powder (or paprika)
  • Pinch of saffron

Whole Garam Masala:

  • 1 whole brown cardamom
  • 2-3 cloves
  • 1 inch cinnamon stick


  • Prepare yogurt: Line a fine mesh sieve with two layers of cheese cloth and place over a bowl. Pour in the yogurt, cover, and refrigerate overnight.
  • Prepare marinade:
    • Onion Masala: Warm the oil in a non stick skillet over medium high heat and add the cumin seeds, then after few seconds, the chopped onions, garlic, and ginger. Sauté for about 5 minutes until the onions are lightly brown. Lift them out of the oil, leaving as much oil behind as possible, and put them in a food processor or a blender.
    • Nuts Mix: Warm a small frying pan over medium heat and add the cashews, Poppy seeds, coconut, fennel seeds, bay leaf and carom seeds. Toast for a few minutes until they change color and smell roasted. Transfer to a clean spice grinder and powder finely. Add this powder to the food processor
    • Yogurt: Scrap the strained thickened yogurt into the food processor as well.
    • Dry Spice Powder: Add the ground coriander, ground cumin, garam masala powder, salt, saffron and red pepper powder (paprika), to the food processor.
    • Mince well all the ingredients, and then transfer to a large mixing bowl.
  • Marinate Chicken:
    • Put cubed chicken in the mixing bowl and coat well.
    • Marinate for 2-3 hours in the refrigerator.
  • Cook Chicken: Warm left over oil in the nonstick skillet over medium high heat.
    • Add the whole cardamom, clove, and cinnamon.
    • Pour in the chicken pieces without its marinade and stir fry continuously for 10 minutes. By this time the moisture should have evaporated and the oil should be floating on the top.
    • Stir in marinade, reduce the heat to low and cook for 10-12 minutes. Boil off the excess liquid if any. The sauce should be very thick at the end of the cooking time.
    • Cool for 5 minutes. Powder the almonds in a clean coffee grinder and mix them into the chicken curry along with the heavy cream.
  • Garnish with chopped fresh coriander leaves.
  • Serve with Baghara Chaawal (fried rice) or crispy Ande Ka Parantha and Baghara Baingan or any other green vegetable.

Do You Know?

Mughlai cuisine is a style of cookery developed in the Indian Subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi, Kashmir, and Lucknow in Uttar Pradesh.

The cuisine is strongly influenced by Persian and Turkish cuisines of Central Asia. The food served in the vast majority of Indian restaurants in the Western hemisphere draws inspiration from Mughlai cuisine.

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Posted by on January 25, 2012 in Chicken Recipes, Non Vegetarian


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Hare Dhaniye Wala Murg (Cilantro Chicken)

Chicken cooked in sauce of fried onions and tomato with lots of fresh green Cilantro (coriander leaves).


  • 5 skinless boneless chicken thighs, each cut into 6 pieces, washed, dried

For the Marinade:

  • 1tbsp vegetable oil
  • 1 tsp chicken Tandoori Masala (available in Indian Grocery Stores)
  • 1 tbsp lemon juice
  • ¼ cup plain yogurt
  • Salt to taste

For the Gravy:

  • 3 tbsp vegetable oil
  • ½ tsp cumin seeds
  • 2 medium onions thinly sliced
  • 1 tsp garlic grated
  • 1 tsp ginger grated
  • ½ cup diced tomatoes
  • 2 green chilies chopped finely
  • 1 tbsp ground coriander seeds
  • ½ tsp ground cumin seeds
  • ½ tsp red chili powder/cayenne
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • Salt to taste
  • 1 cup packed fresh coriander leaves and upper tender stems – chopped, washed and drained


  • In a mixing bowl mix all ingredients of marinade well. Now toss in the chicken and coat well. Refrigerate for at least 1 hour.
  • To cook, warm oil in a non stick skillet over medium to high heat and add the cumin seeds. After a few seconds, add the onions. Sauté for about 4-5 minutes, until onions are golden. Add grated ginger, grated garlic, green chilies chopped, diced tomatoes and all dry spices (without garam masala powder) and salt; cook on low heat for 5-6 minutes or until the oil separates from the gravy.
  • Stir in the chicken and its marinade. Cover, and cook at medium low for 30 minutes or until chicken is tender, stirring occasionally. Add little water if required.
  • Fold in the chopped coriander leaves and garam masala powder. Simmer for 2-3 minutes.
  • Serve hot with Boiled Rice or Roti, Sabji and Raita of your choice.
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Posted by on January 25, 2012 in Non Vegetarian


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