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Achari Chicken Curry Recipe

Achari Chicken Curry Ingredients:

Achari Chicken Curry Recipe
Achari Chicken Curry Recipe
  • chicken – 1 (700-800gms), cut into pieces
  • onions – 3 / sliced fine
  • tomatoes – 3 / chopped fine
  • garlic paste – 1 tbsp
  • ginger paste – 1 tbsp
  • yogurt (curd) – 3 tbsp/thick
  • Kalonji – 1 tsp (Nigella seeds)
  • Methi dana – 1/2 tsp (fenugreek seeds)
  • Whole Zeera – 1 tsp (cumin seeds)
  • Saunf – 1 tsp (fennel seeds)
  • Bhuna Zeera Powder – 1 tsp (roasted cumin powder)
  • Red Chilli Powder – 1/2 tsp
  • Haldi – 1/2 tsp (turmeric powder)
  • green chilies – 2-3/ to taste
  • lemon juice – of 1 lemon
  • salt to taste
  • fresh coriander (Hara Dhania) to garnish

How to make Achari Chicken Curry:

  • Slit the green chilies and soak them in thelemon juice. Keep aside.
  • Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
  • Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
  • Add ginger-garlic paste and haldi…roast well.
  • Now put in the chicken pieces and roast on high flame till well browned.
  • On high flame, add yogurt and fry well, but gently…don’t want to debone the chicken!
  • Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
  • Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste…and cook covered, on simmer for about 30 mins. Stir once in a while.
  • Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
  • Serve with naan roti or basmati rice, and a veggie side-dish.
  • Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.

Achari keema Recipe

Achari keema Ingredients:

Achari keema Recipe
Achari keema Recipe
  • ONIONS: 1 OR 2 MEDIUM SIZED
  • TOMATOES: 1
  • KEEMA: 500GMS
  • ACHAR: 1 TABLE SPOON(ANY)
  • OIL:TO FRY
  • SALT: TO TASTE
  • BLACK PEPPER: 1 TEASPOON
  • GINGER & GARLICPOWDER FORM)ACC TO TASTE
  • PEAS (MATAR): OPTIONAL
  • KETCHUP: ONE TABLE SPOON

How to make Achari keema:

First of all, slice onions, and add to the preheat oil, do not turn brown, then add keema to it, let it cook, till becomes tender and a little brownish in colour.Now add the sliced tomato and stir fry, also add the matar if you want. (it is better if you boil the matar before hand and then add it to the content). Now add, salt, black pepper, garlic and ginger. Toss a bit and add ketchup, stir fry and add achar. Now leave it for dum for about 5-7 minutes or when the mixture leaves oil..Aha.. your favourite achari keema is ready to serve..For best results, garnish with dhania(corriander) and eat it with nan.

Achari Bhindi Recipe

Achari Bhindi Ingredients:

Achari Bhindi Recipe
Achari Bhindi Recipe
  • bhindi (okra) 250 grams
  • mustard 2 tsp
  • jeera 1tsp
  • kalonji (onion seeds) 1 tsp
  • saunf (fennel seeds) 1 tsp
  • red chilli 5-10 (depending on how hot you want)
  • a pinch of asafoetida
  • salt to taste
  • puree of two tomatoes
  • extract of tamarind – a very little quantity
  • oil
  • turmeric (haldi) 1 tsp

How to make Achari Bhindi:

  • Roast mustard, Kalonji, Saunf and red chilli in 2-3 tsp of oil and prepare a ground mixture
  • Heat oil, add mustard, Jeera, turmeric and okra in it.
  • Add the ground mixture and salt to taste.
  • Fry the okra for about 10-15 mins – make sure that it is not raw anymore.
  • Add tomato puree and 2 tablespoons of tamarind water.
  • Cover the dish till the the bhindi, ground mixture and the tomato/tamarind gravy get mixed well.

Fish Achari Recipe

Fish Achari Ingredients:

Fish Achari Recipe
Fish Achari Recipe
  • 4 Surmai fillets
  • 2 tbsps Lemon juice
  • Salt to taste
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1/2 tsp Turmeric powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp Mustard seeds (roasted)
  • 1 tsp Fennel seeds (saunf)
  • 1 tsp Onion seeds (kalonji)
  • 1/2 tsp Fenugreek seeds (methi dana)
  • 1/2 tsp Black salt
  • 4 tbsps Mustard oil
  • 1 cup Yogurt (whisked)
  • 4 tbsps Butter (melted)

How to make Fish Achari:

  • Cut the surmai fillets into big pieces and trim the sides.
  • Take fish pieces in a bowl, add lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder and mix.
  • Heat a pan and dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds.
  • Crush them with black salt in a mortar with a pestle.
  • Heat mustard oil in a pan to smoking point.
  • Add yogurt to the fish along with the crushed spices and mix. Let it stand for thirty minutes.
  • Preheat oven to 200° C to 220° C. When the mustard oil cools completely add it to the marinated fish and mix.
  • Place the fish on a greased rack and place the rack in the preheated oven with a tray underneath it and cook.
  • Baste once with butter or oil and cook till done (ten to fifteen minutes).
  • Serve hot.

Achari Gosht Recipe

Achari Gosht Ingredients

Achari Gosht Recipe

  • 1 ½ pounds or 800 grams of Mutton (boneless)
  • 5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
  • ¾ cup Onions (pureed)
  • 1 tsp. Ginger Paste (Pisi Adrak)
  • 1 tsp. Garlic Paste (Pisa Lehsan)
  • 1 tsp. Cumin Seeds (Saabut Zeera)
  • 1 tsp. Mustard Seeds (Rai)
  • 1 tsp. Nigella Seeds (Kalonji)
  • 1 tsp. Fenugreek Seeds (Methi)
  • 5 Cloves (Loung)
  • 15 grams of Jaggery (Gur)
  • 1 tsp. Aniseeds (Sounf)
  • ½ tsp. Turmeric Powder (Pisi Haldi)
  • 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
  • Salt (to taste)
  • 1 cup Plain Yogurt
  • 4 cups Water
  • ½ cup Mustard Oil

How to make Achari Gosht

  • In a dish whisk the plain yogurt with one liter of water.
  • In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
  • Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
  • Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.

Murg Achari Recipe

murgh achari recipe picture
Murgh achari recipe picture

Ingredients

  • Chicken 800gms
  • Fenugreek seeds cumin seeds and turmeric powder 1/2 tsp each
  • Dry red chilies 4
  • Ginger and garlic pastes 2 tbsp each
  • Mustard, fennel and onion seeds 1 tsp each
  • Red chilly powder 2 tsp
  • Onion 2
  • Tomato puree 1 cup
  • Lemon juice 1 tbsp
  • Water 1/2 cups
  • Mustard oil/cooking oil 2 tbsp
  • Salt as per taste

For Garnishing

  • Finely chopped coriander leaves as required

How to make Murg Achari

  • Lightly fry the fennel, mustard, cumin, fenugreek, dried red chilies, and onion seeds in hot oil.
  • Now fry the onions along with the spices over high flame till the onions get crunchy remove from fire and transfer it to a separate pan.
  • Now add the ginger garlic paste, turmeric, red chilly powder and cook for a few seconds.
  • Add the chicken pieces and fry on high flame for about 2 minutes or till the chicken changes its color.
  • Now pour the water as required and bring to a boil.
  • Lid the pan and cook over low heat for about 20 minutes or till the water reduce and oil separates from the sides of the pan and the chicken is done.
  • Now gradually add the tomato puree, fried onion mix and salt as per taste and saute over high flame for about 2 minutes.
  • Remove from fire and mix the lemon juice.
  • Garnish with finely chopped coriander leaves.

Achari Mutton Recipe

Ingredients:

Achari Mutton Recipe

  • 4 Onions
  • 4 Tomatoes
  • 800 gms Boneless mutton
  • ½ tsp Turmeric powder
  • 1 tsp Mustard seeds
  • 1 tsp Kalonji (onion seeds)
  • 5 Cloves
  • 1 tsp saunf (fennel seeds)
  • 1 tsp Red chili powder
  • 2 tbsp Ginger
  • 2 tbsp Garlic
  • ½ cup Coriander (chopped)
  • 8 Whole Red Chillies
  • 1/2 cup
  • 7 tbsp Mustard Oil
  • Salt (according to taste)

Method:

  • Wash and cut the mutton into small pieces
  • Chop onions and tomatoes.
  • Roast the whole spices separately. Grind them altogether.
  • Add the chopped ginger-garlic in a karahi with heated oil in it. Add coarsely ground masala powder.
  • Keep stirring all the time.
  • Add mutton to it and cook it on high heat till the time it turns brown.
  • Add tomatoes, red chilli powder, salt, turmeric powder and mix it well.
  • Cook till the time oil leaves the masala.
  • Add about 3 cups of water, bring it to a boil and cover.
  • Cook it till the time mutton is fully done.
  • Put coriander leaves on its top and serve hot.