From Agrigold's Kitchen - Chicken Dum Biryani

Biryani can be easily made if you are equipped with handy tips. Let’s try this easy recipe and make guests and family members lick their fingers and keep asking for more.

Ingredients

Rice – 500 g
Chicken – 500 g

Spices

Agrigold ginger garlic paste – 2 tbsp.
Agrigold ghee – 1 tbsp
Agrigold curd/dahi – 3 tbsp.
Agrigold coriander/dhania powder – ½ tsp.
Agrigold cumin powder – ½ tsp.
Agrigold turmeric powder – ¼ tsp.
Agrigold red chilli powder – ½ tsp.
Agrigold biryani masala – 3 tbsp.
Tomato cubed – 1 medium
Chopped mint leaves
Onions chopped – 4 medium
Agrigold edible oil
Salt to taste
Chopped coriander for garnishing
An atta/flour dough to seal vessel

Method

• Half cook rice, drain and keep aside
• Now in a mixing bowl, put in the chicken pieces, ghee, ginger garlic paste, curd, coriander powder, cumin powder, turmeric powder, red chilli powder, salt and biryani masala. Mix well. Marinate for at least 1-2 hours
• In a heavy bottomed pan put a layer of the half cooked rice, then top it with a layer of the marinated chicken, then again put a layer of rice, and again top it with a layer of chicken, and at last top it with a layer of rice
• Cover and cook over low flame. Seal the lid with flour
• In another pan fry the onions in oil till crispy
• When biryani is done, spread the fried onions over it

Serve hot. You may serve it with raita.
Look up http://agrigoldmilk.blogspot.in/2012/12/tomato-raita.html for raita recipe.

From Agrigold’s Kitchen - Mackerel Fry

Frying the mackerel makes for quick cooking without any hassles and delicious food for the family.

Ingredients

Cleaned mackerels – 2 medium
Agri Gold ginger-garlic paste – 1 ½ tbsp.
Agri Gold red chilli powder – 1 tsp.
Agri Gold turmeric powder – 1 tsp.
Lime juice – 1 tbsp.
Oil for shallow frying
Salt to taste

Method

• Slit the fishes horizontally and marinade them with the ginger-garlic paste, red chilli powder, turmeric powder, lime juice and salt for 10-15 minutes
• In a wok or pan heat oil. Fry the marinated mackerel on low-medium flame for about 4-5 minutes on each side. Be gentle while flipping the fishes

Serve hot. Garnish with lime wedges.

From Agrigold’s Kitchen - Aloo Paratha

Though the aloo paratha or potato stuffed flatbread is a North Indian specialty, it has won the hearts of foodies from all over India. It is filling enough, very tasty and makes for a great breakfast. Try it.

Ingredients

Boiled potatoes – 2-3 nos.
Agri Gold whole wheat flour/atta – 2 ¼ cups
Agri Gold ghee – 2 tbsp
Chopped coriander leaves – 1 tsp
Ground cumin seed powder – 1 tsp
Agri Gold chilli powder – 1 tsp
Salt to taste
Lukewarm water

Method

• Mash the potatoes and mix with cumin seed powder, chilli powder, salt and chopped coriander. Keep this stuffing  aside
• In a big mixing bowl, put the flour, bit of salt, and ghee and knead well with warm water. Cover and let it set for an hour
• Make balls from the dough and stuff it with the stuffing made 
• Roll out gently with a rolling pin into a circle
• Take a flat non-stick tawa/pan and grease with a bit of ghee/oil. Fry the paratha on both sides

Serve hot with chilled Agrigold curd/dahi or any chutney/pickle of your choice

From Agrigold’s Kitchen - Andhra Style Chicken Fry

Ingredients

For grinding

Onion – 1 small
Urad dal – 1 tsp
Mustard seeds – 1 tsp

For marinating

Chicken, cut into pieces – 250 g
Agrigold red chilli powder – ½ tsp
Agrigold turmeric powder – ¼ tsp
Agrigold ginger garlic paste – 1 tbsp
Agrigold garam masala – 1 tsp
Salt to taste

For seasoning

Chopped onion – 1 small
Chopped green chillies – 2 nos.
Mustard seeds – 1 tsp
Chopped coriander – 1 tbsp
Curry leaves – about 10

Method

• Heat a little oil and fry mustard seeds, urad dal and remove from heat. Cool and grind with onion to make a paste
• Use this paste to marinate chicken and also marinate using turmeric powder, red chilli powder, garam masala, salt and ginger garlic paste for 1 hour
• Heat oil in a wok. Temper with curry leaves, green chillies, mustard seeds and chopped onions. Sauté
• Add the marinated chicken and cook till done

Garnish with coriander and serve hot.

Pollutants in turmeric and red chilli powder

Beware of the spices that go into the food you cook for your family. The market is full of players who trick consumers by giving them a very deep red colored chilli powder and turmeric powder that is full of chemicals. The Indian kitchen is incomplete without the use of red chilli and turmeric powders; just ensure that you are not feeding poison disguised as food to your family.

Usually consumers demand for a deep red colored chilli powder and this has led the manufacturers of this food item to indulge in dyeing with carcinogenic dyes. Be alarmed; the heavy usage of these dyes increases the risk to cancer.

Lead chromate is a chemical used in manufacturing turmeric powders; the chemical adds to the colour and weight of this spice powder, and also heightens the risk of lead poisoning.

AgriGold India thinks it has a greater responsibility towards the country and its people, and strives towards giving the people hygienically prepared and fresh food products. The company considers the mixing of pollutants in food products to be a blasphemy. 

From Agrigold’s Kitchen - Potato Carrot Fry

Ingredients

Potatoes – 4 medium sized (chopped)
Carrots – 3 medium sized (chopped)
Urad dal – 1 ½ tsp
AgriGold Turmeric powder – ¼ tsp
AgriGold Red chilli powder – ½ tsp
AgriGold Garlic paste – 1 tsp
Cumin seeds/jeera – 1 tsp
Mustard seeds – 1 tsp
Dry red chillies – 2 small
Curry leaves – a few
AgriGold Refined Sunflower oil – 1 tbsp
Salt - to taste

Method

• In a non stick pan, heat oil and put the dried red chillies, jeera, mustard seeds, urad dal, garlic paste and curry leaves (in this order) 
• Now add chopped potatoes and carrots; sauté 
• Add turmeric and salt; mix well. Cook covered for a few minutes
• Add red chilli powder and keep frying till done

Serve hot with rice or rotis

From Agrigold’s Kitchen - Mutton Rezala

Ingredients

Mutton – 1 kg
AgriGold Curd – 500 gm
AgriGold Garlic paste – 75 gm
Onion paste – 2 tbsp
AgriGold Ginger paste – 50 gm
Red Chilis – 4-5 nos.
White Pepper Powder - 2 tsp
Kewra Essence – 2-3 drops
Bay Leaves – 2 nos.
Cinnamon Sticks - 3 nos.
AgriGold Refined Sunflower Oil - 4 tbsp
Salt to taste

Method

• Wash mutton properly. Rub white pepper and salt all over the mutton pieces
• Put curd and ginger paste in a mixing bowl and marinate the mutton pieces in it. Refrigerate for at least half an hour
• Heat oil in a heavy bottomed pan. Keeping the flame low, add bay leaves, cinnamon, red chillies, onion and garlic paste. Sauté well 
• Now add the marinated mutton to them. Raise the flame to high
• Cook mutton until the water oozes out. Now turn the flame to low
• Cover and cook till the mutton is soft
• Once the mutton is cooked, add kewra essence

Serve hot.

From Agrigold’s Kitchen - Aloo Gobi Methi (Potato Cauliflower Fenugreek curry)

With winter approaching, Aloo Gobi Methi curry is the perfect dish that can be served with nice hot rotis. This tasty vegetable recipe is easy and fast to cook.

Ingredients

Potatoes - 2
Cauliflower florets - 2 cups
AgriGold cumin seeds (jeera) - 1 tsp
AgriGold asafoetida (hing) - 1/4 tsp
AgriGold ginger paste - 1 tsp
AgriGold green chilli paste – 1/2 tsp
AgriGold turmeric powder – 1/2  tsp
Tomatoes - 2 small (finely chopped)
Fresh methi/fenugreek leaves - 1 cup (finely chopped)
Aamchur/Mango powder – 2 tsp
Vegetable Oil - 1 tbsp
Salt to taste

Method

• Peel potatoes and cut them lengthwise 
• Heat the oil in a wok/kadai and add the cumin seeds and asafoetida 
• Let the seeds crackle. Now add the ginger paste and green chilli paste and cook for a minute
• Put in the tomatoes and cook till the raw smell of the tomatoes disappear
• Add the potatoes and cauliflower florets and cook
• Now add the methi/fenugreek leaves, turmeric and sauté
• Put in the aamchur powder and salt; mix well

Serve hot with rotis. Happy Cooking with AgriGold!

From Agrigold’s Kitchen - Chicken Lajawab

Ingredients

Boneless chicken – 500 gm (cubed)

AgriGold curd/dahi – 2 tbsp

Fresh cream - ¾ cup

AgriGold Ginger Garlic paste – 2 tbsp

Pureed tomato – 2 tbsp

Onions – 2 medium sized (finely chopped)

AgriGold green chilli paste – 1 or 2 tsp

Rum - ½ cup

Ground cashew nuts – 2 tbsp

AgriGold Garam masala – 1 tbsp

AgriGold Coriander powder – 2 tsp

AgriGold Cumin powder – 2 tsp

AgriGold Turmeric powder – 1 tsp

Olive oil – 2 tbsp

Salt to taste

For the marinade

Mix the boneless chicken pieces well with curd, rum, coriander powder, cumin powder, ½ tbsp garam masala, green chilli paste and ginger garlic paste. Marinade for at least two hours in the refrigerator. If you can marinade overnight in the refrigerator it’s better.

Method

• Heat the olive oil in a wok and fry the chopped onions for about 5 minutes.
• In the same oil, put in the marinated chicken and fry till they change colour to golden.
• Now put in the tomato puree, turmeric powder and ½ tbsp garam masala. Fry till the oil separates.
•  Add 2 cups of water. Cook covered over a low flame.
• When the chicken is half done, add salt and the ground cashew nuts. Cover and cook again till done.

Garnish with fresh cream and enjoy with fried rice, roti or parathas.

From Agrigold’s Kitchen - Methi/Fenugreek Pepper Curry

INGREDIENTS

Vegetable Oil

AgriGold coriander powder - 1/2 tsp

AgriGold black pepper powder - 1 tsp

AgriGold turmeric powder - 1/2 tsp

(Make a paste of the above spice powders by adding a bit of water and keep aside)

AgriGold cumin seeds - 1/2 tsp

Fenugreek /Methi leaves - a bunch

Garlic - 2 large cloves crushed

Ginger - a small piece, crushed (optional)

Water as required

AgriGold salt to taste

METHOD

• In a non-stick pan, heat some oil and then add the cumin seeds
• When the seeds start to crackle, add the masala paste. Fry for some time. Add a little water to get the masala cooked well
• When the oil starts to separate, add the methi leaves, crushed garlic and salt
• Cover and cook over medium flame

Serve hot with rice, paratha or roti