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  • Chicken Pittu

    INGREDIENTS

    1. ½ kg boneless chicken
    2. 2 onions finely chopped
    3. 2 green chillies finely chopped
    4. 4-5 garlic cloves finely chopped

     

    PREPARATION

    Boil the chicken pieces in 2-3 cups of water for about 15-20 minutes. Once the chicken is cooked put the pieces in the mixer for just about a few seconds. Make sure that the chicken pieces are minced roughly and not grounded to a paste. In a pan add two tablespoons of oil. Saute onions, green chillies, and garlic for about a few minutes. Now add the minced chicken to the pan, a teaspoon of salt, and fry in low heat for about 20-25 minutes. Add a spoon of corn flour to make the dish crunchy. Serve with lemon wedges and onion rings.

  • Prawns

    South Indian cuisine is incomplete without its seafood counterpart. There are different varieties of seafood available here in Hyderabad and one of the popular dishes is prawn curry. So let’s try and prepare this popular dish here at Dino’s vault.

    INGREDIENTS

    1. ½ kg prawns, peeled and deveined
    2. 1 finely chopped onion
    3. 1 diced tomato
    4. 1 teaspoon ginger-garlic paste
    5. 1 teaspoon coriander powder
    6. 1 teaspoon red chilly powder
    7. 1 teaspoon soy sauce
    8. A teaspoon of salt.
    9. One tablespoon oil

     

    PREPARATION

    Marinate the prawns with ginger-garlic paste, turmeric powder, salt, and red chilly powder. Heat oil in a wok, add onions, tomatoes, soy sauce and a little bit of water. Cook till gravy of thick consistency is formed. Now add the marinated prawns to the gravy and cook in medium heat for about 15-20 minutes. Once they are cooked, remove from heat. Serve with rice or chapatis.

  • Potato Chicken Curry

    Chicken curry is one of the favorite dishes in Indian cuisine. Be it the Tandoori chicken from Punjab or Murg Masallam from the Mughlai Cuisine, Kozhi kuzhambu from Chettinad or Kodi kura of Andhra, chicken curry can be summed up as the king of all non-vegetarian dishes as far as India is concerned. Now, let’s prepare a simple and easy-to-make chicken curry.

    INGREDIENTS

    1. ½ kg boneless chicken
    2. 4-5 potatoes boiled and diced
    3. 1 tablespoon oil
    4. 2 large onions
    5. Curry leaves
    6. 1 teaspoon ginger-garlic paste
    7. 1 teaspoon chicken masala (optional)
    8. 3-4 cloves
    9. 2 sticks of cinnamon
    10. 2 green cardamoms or cardamom powder
    11. 1 teaspoon turmeric powder
    12. 1 teaspoon coriander powder
    13. ½ teaspoon cumin powder
    14. 1 teaspoon red chilly powder
    15. 1 teaspoon salt

     

    PREPARATION

    Take the boneless chicken in a bowl and marinate the chicken with red chilly powder, turmeric powder, coriander powder, cumin powder, about half a teaspoon of oil, and salt. Leave it for about 30-45 minutes for the flavors to soak in. Now heat oil (about a tablespoon) in a pan, add the boiled potatoes, chopped onions, curry leaves, ginger-garlic paste, the spices mentioned above (cloves, cinnamon, and cardamom) and fry for about 5 to 10 minutes. As the onions turn brown add the marinated chicken pieces into the pan. Fry in medium heat for about 10-15 minutes. Add salt and a little bit of water to cook the chicken. Let it cook for 15-20 minutes or until the meat gets tender. Garnish with onion rings and lemon wedges.

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