Judy's Kitchen

17/05/2026

Andhra Chilli Chicken

A spicy, semi-dry Indo-Andhra style chicken dish packed with green chilies, curry leaves, garlic, and bold flavors. Best served with fried rice, naan, or steamed rice.

Ingredients
For Marination
500 g boneless chicken, cut into bite-size pieces
1 tsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chili powder
2 tbsp cornflour
1 tbsp maida (all-purpose flour)
1 egg (optional)
Salt to taste
1 tbsp soy sauce
For the Sauce
3 tbsp oil
10–12 garlic cloves, chopped
2 onions, sliced
8–10 green chilies, slit
2 sprigs curry leaves
1 capsicum, cubed
1 tsp crushed black pepper
1 tsp red chili flakes
1 tbsp soy sauce
1 tbsp green chili sauce
1 tsp vinegar or lemon juice
Salt as needed

Method
Marinate the chicken
Mix chicken with all marination ingredients. Rest for 20–30 minutes.
Fry the chicken
Deep fry or shallow fry until golden and cooked through. Keep aside.
Prepare the masala
Heat oil in a wok or kadai.
Add garlic, green chilies, and curry leaves. Sauté until aromatic.
Cook vegetables
Add onions and capsicum. Stir fry on high flame for 2–3 minutes.
Add sauces
Mix in soy sauce, green chili sauce, black pepper, chili flakes, and vinegar.

Combine
Add fried chicken and toss well on high heat until coated evenly.
Finish
Garnish with extra curry leaves and serve hot.

Extra Andhra Touch
Add 1 tsp Andhra chili powder for more heat.
A spoon of ghee at the end gives great flavor.
You can add fried green chilies for authentic spice.

16/05/2026

16/05/2026

Green Chicken Curry

A vibrant, spicy, herb-packed chicken curry made with fresh coriander, mint, green chilies, and coconut. Goes beautifully with steamed rice, neer dosa, appam, or chapati.

Ingredients
750 g chicken, curry-cut
2 tbsp oil or ghee
1 onion, finely sliced
1 tsp cumin seeds
Salt to taste
Juice of ½ lime
For the Green Masala
2 cups fresh coriander leaves
1 cup mint leaves
4–6 green chilies
10 garlic cloves
1 inch ginger
½ cup fresh grated coconut or coconut milk
1 tsp cumin
1 tsp coriander powder
½ tsp turmeric
2 tbsp water (as needed)
Optional Whole Spices
1 small cinnamon stick
2 cloves
2 green cardamoms

Method
Wash and pat dry the chicken. Lightly season with salt and lime juice. Keep aside for 15 minutes.
Grind all the green masala ingredients into a smooth paste.
Heat oil or ghee in a kadai or pot.
Add cumin seeds and whole spices. Let them splutter.
Add sliced onions and sauté until lightly golden.
Add the green masala paste and cook on medium heat for 6–8 minutes until the raw smell disappears and oil starts separating.
Add chicken and mix well so every piece is coated.
Cover and cook for 10 minutes on low heat. The chicken will release moisture.
Add ½ to 1 cup hot water depending on how thick you want the curry.
Simmer covered for another 15–20 minutes until the chicken is tender.
Adjust salt and finish with a squeeze of lime.
Optional Additions
Add spinach for extra color and body.
Add coconut milk at the end for a creamier coastal-style curry.
Add black pepper for extra heat.
For a Maharashtrian touch, add a little garam masala and kasuri methi at the end.

Serving Suggestions
Serve hot with:
Steamed rice
Jeera rice
Appam
Neer dosa
Butter naan

Quick Tip
For the brightest green color, avoid overcooking the coriander-mint paste on high heat. Simmer gently once the chicken is added.

16/05/2026

Chicken Kali Mirch (Black Pepper Chicken Curry)

A rich, peppery North Indian-style chicken curry with a creamy gravy and bold black pepper flavor. Best served with naan, roti, or jeera rice.

Ingredients
750 g chicken, curry cut
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 green chilies, slit
1 cup yogurt, whisked
1 tsp cumin seeds
1 bay leaf
4 cloves
2 green cardamoms
1 small cinnamon stick
1½ tbsp freshly crushed black pepper
1 tsp coriander powder
½ tsp garam masala
¼ tsp turmeric
½ cup fresh cream or 3 tbsp malai
2 tbsp oil + 1 tbsp ghee
Salt to taste
Fresh coriander for garnish

Method
Heat oil and ghee in a heavy pan. Add cumin, bay leaf, cloves, cardamom, and cinnamon. Sauté until fragrant.
Add sliced onions and cook until golden brown.
Stir in ginger-garlic paste and green chilies. Cook for 1–2 minutes.
Add chicken and sauté on high heat until lightly browned.
Lower the heat and add yogurt gradually while stirring continuously to avoid curdling.
Add coriander powder, turmeric, salt, and most of the crushed black pepper. Mix well.
Cover and cook for 25–30 minutes until the chicken is tender. Add a splash of water if needed.
Stir in cream and garam masala. Simmer for 3–4 minutes.
Finish with the remaining black pepper and fresh coriander.

For Extra Flavor
Use coarsely crushed whole black pepper instead of ready-made powder.
Add a few cashews while frying onions for a richer gravy.
Smoke the curry with a small piece of charcoal for dhaba-style aroma.

Serving Suggestions
Serve hot with:
Butter naan
Tandoori roti
Jeera rice
Rumali roti

16/05/2026

Ghosht Ka Salan (Hyderabadi-Style Mutton Curry)

Ingredients
750 g mutton (bone-in preferred)
3 onions, thinly sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
3 green chilies, slit
½ cup yogurt
¼ cup oil or ghee
Whole Spices
1 bay leaf
1 black cardamom
4 green cardamoms
5 cloves
1-inch cinnamon
Powder Spices
1 tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste
Optional Salan Paste (for richer flavor)
2 tbsp peanuts
1 tbsp sesame seeds
2 tbsp dry coconut

Method
Dry roast peanuts, sesame, and coconut until golden. Cool and grind into a smooth paste.
Heat oil or ghee in a heavy pot. Add whole spices and sauté for 30 seconds.
Add sliced onions and cook until deep golden brown.
Stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.
Add tomatoes and cook until soft and oil separates.
Add turmeric, chili powder, coriander powder, cumin powder, and salt. Cook for 2 minutes.
Add mutton and bhuno well on medium-high heat for 8–10 minutes.
Lower heat and mix in yogurt gradually.
Add the roasted nut-coconut paste and about 2 cups hot water.
Cover and slow-cook until the mutton becomes tender:
Pressure cooker: 5–6 whistles
Pot cooking: 60–90 minutes
Finish with garam masala and simmer 5 more minutes.

Serving Suggestions
Naan or tandoori roti
Jeera rice
Khamiri roti
Onion salad with lemon

Extra Tips
Bone marrow pieces give the salan extra richness.
Slow cooking gives the best flavor.
Add a little tamarind for a slight Hyderabadi tang.

16/05/2026

Dhaba-Style Aloo Gosht

Ingredients
750 g mutton (goat meat), medium pieces
3 medium potatoes, peeled and halved
3 onions, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
2 green chilies, slit
½ cup curd (yogurt)
¼ cup mustard oil or ghee
Fresh coriander, chopped

Whole Spices
1 bay leaf
1 black cardamom
3 green cardamoms
4 cloves
1-inch cinnamon stick
1 tsp cumin seeds

Powder Spices
1 tsp turmeric
2 tsp Kashmiri chili powder
1 tsp hot chili powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste

Method
Heat mustard oil until smoky, then lower heat slightly. Fry potatoes until lightly golden. Remove and keep aside.
In the same oil, add all whole spices and cumin seeds. Sauté for 30 seconds.
Add sliced onions and cook until deep golden brown. This gives the curry its dhaba-style flavor.
Stir in ginger-garlic paste and green chilies. Cook until the raw smell disappears.
Add tomatoes, turmeric, chili powders, coriander powder, cumin powder, and salt. Cook until the masala becomes thick and releases oil.
Add mutton and sear on high heat for 8–10 minutes until well coated and slightly browned.
Lower heat and mix in curd gradually. Cook for 5 minutes.
Add about 3 cups hot water, cover, and simmer:
Pressure cooker: 5–6 whistles
Pot: 60–75 minutes until tender
Add fried potatoes and cook another 15 minutes until soft and the gravy thickens.
Finish with garam masala and fresh coriander.

Dhaba-Style Finish
Add 1 tbsp butter or ghee at the end.
For smoky flavor, place a small hot charcoal in a bowl inside the pot, drizzle ghee over it, cover for 2 minutes, then remove.
Slightly mash one potato into the gravy for a thicker texture.

Serving Ideas
Serve hot with:
Butter naan
Tandoori roti
Jeera rice
Sliced onions and lime wedges
For a true highway dhaba feel, pair it with chilled chaas or sweet lassi.

16/05/2026

Yakni Pulao

Ingredients
For the Yakhni (Stock)
500 g mutton (with bones)
1 large onion, halved
1 tbsp ginger-garlic paste
1 tsp salt
5 cups water
Whole spices
1 bay leaf
1 black cardamom
4 green cardamoms
5 cloves
1-inch cinnamon
1 tsp cumin seeds
1 tsp peppercorns
For the Pulao
2 cups basmati rice (soaked 30 minutes)
3 tbsp ghee or oil
1 onion, thinly sliced
2 green chilies
½ tsp cumin seeds
Salt to taste
Fresh coriander and mint

Method
1. Prepare the Yakhni
In a pressure cooker or pot, add mutton, onion, ginger-garlic paste, salt, whole spices, and water.
Cook until the meat is tender.
Pressure cooker: 5–6 whistles
Pot: about 1.5 hours
Strain the stock and keep the meat aside.
Measure the yakhni; you’ll need about 3½–4 cups.

2. Make the Pulao
Heat ghee in a heavy pot.
Fry sliced onions until golden brown.
Add cumin seeds and green chilies.
Add the cooked mutton and sauté for 2–3 minutes.
Add soaked rice and gently mix.

3. Cook
Pour in the measured yakhni.
Adjust salt.
Cook on medium heat until most liquid is absorbed.
Cover tightly and cook on low heat (dum) for 15 minutes.

Garnish
Fried onions
Mint leaves
Coriander
Lemon wedges
Serve With
Raita
Salan
Onion salad
Boiled eggs (optional)

Tips
Use aged basmati rice for best texture.
Bone-in meat gives richer flavor.
A little kewra water or saffron milk can be added for extra aroma.

16/05/2026

Royal Kofta Curry

A rich, Mughlai-style curry with soft koftas in a creamy, aromatic gravy. Perfect with naan, paratha, or jeera rice.

Ingredients
For the Koftas
250 g paneer, grated
2 medium potatoes, boiled & mashed
2 tbsp cornflour or besan
2 green chilies, finely chopped
2 tbsp raisins
2 tbsp chopped cashews
½ tsp garam masala
Salt to taste
Oil for frying

For the Royal Gravy
2 onions, sliced
2 tomatoes, chopped
12 cashews
2 tbsp melon seeds or almonds (optional)
1 tbsp ginger-garlic paste
½ cup fresh cream
2 tbsp yogurt, whisked
2 tbsp butter or ghee
1 bay leaf
1 small cinnamon stick
3 green cardamoms
1 tsp cumin seeds
1 tsp coriander powder
½ tsp turmeric
1 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp kasuri methi
Salt to taste
Warm water as needed

Method
Make the Koftas
Mix paneer, potato, cornflour, green chilies, garam masala, and salt.
Take a small portion, flatten it, and stuff with raisins and cashews. Seal into balls.
Deep fry or shallow fry until golden. Keep aside.
Prepare the Royal Gravy
Heat butter or ghee. Add cumin, bay leaf, cinnamon, and cardamom.
Add onions and sauté until golden.
Add ginger-garlic paste and cook for 1 minute.
Add tomatoes, cashews, and melon seeds. Cook till soft. Cool slightly and blend into a smooth paste.
Return to the pan. Add turmeric, coriander powder, chili powder, and salt. Cook until oil separates.
Lower heat and stir in yogurt carefully.
Add warm water for desired consistency and simmer for 5 minutes.
Add cream, kasuri methi, and garam masala.

Finish
Place koftas in a serving bowl and pour hot gravy over them just before serving.
Garnish with cream, chopped coriander, and a few toasted nuts.

Serving Suggestions
Butter naan
Laccha paratha
Jeera rice
Pulao
For an extra “royal” touch, add a few saffron strands soaked in warm milk to the gravy.

16/05/2026

Coconut Fish Curry

Ingredients
500 g firm fish pieces
1 tsp turmeric
1 tsp salt
2 tbsp oil or coconut oil
For the curry
1 onion, finely chopped
1 tomato, chopped
2 green chilies, slit
1 tbsp ginger-garlic paste
1 tsp mustard seeds
8–10 curry leaves
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin powder
¼ tsp turmeric
1½ cups coconut milk
1 small piece tamarind or 1 tbsp tamarind pulp
Salt to taste
Fresh coriander for garnish
Optional coconut masala paste

Blend together:
½ cup fresh coconut
3–4 dried red chilies
1 tsp cumin
4 peppercorns
Little water
This gives the curry a richer coastal flavor.

Method
Marinate the fish
Rub fish with turmeric and salt. Rest for 15 minutes.
Lightly fry the fish
Heat oil and lightly sear the fish pieces for 1–2 minutes per side. Remove carefully.
Prepare the base
In the same pan, add mustard seeds and curry leaves.
Add onions and sauté until soft and lightly golden.
Add aromatics
Stir in ginger-garlic paste and green chilies. Cook for 1 minute.
Build the curry
Add tomatoes, chili powder, coriander powder, cumin powder, and turmeric. Cook until oil separates.
Add coconut
Pour in coconut milk and the optional coconut masala paste. Add tamarind and simmer gently for 5 minutes.
Finish with fish
Add fish pieces carefully and simmer 5–7 minutes until cooked through. Avoid stirring too much.

Serve
Garnish with coriander. Serve hot with steamed rice, neer dosa, appam, or crusty bread.

Tips
Use thick coconut milk for a creamy curry.
Do not boil vigorously after adding coconut milk.
A little kokum can replace tamarind for a Goan-style taste.
For extra heat, add crushed black pepper or more dried chilies.

Variations
Goan style: Add kokum and extra coconut paste.
Kerala style: Use coconut oil and more curry leaves.
Mangalorean style: Add roasted spices and byadgi chilies.

16/05/2026

Shrimp Coconut Curry

Ingredients
500 g shrimp/prawns, cleaned and deveined
1 tsp turmeric powder
1 tsp salt
2 tbsp oil or coconut oil

For the Curry
1 onion, finely chopped
1 tomato, chopped
2 green chilies, slit
1 tbsp ginger-garlic paste
1 tsp mustard seeds
8–10 curry leaves
1 tsp red chili powder
1 tsp coriander powder
½ tsp cumin powder
200 ml thick coconut milk
1 cup thin coconut milk or water
Fresh coriander for garnish
Juice of ½ lime

Method
1. Marinate the Shrimp
Mix shrimp with turmeric and salt. Set aside for 10–15 minutes.

2. Prepare the Base
Heat oil in a pan.
Add mustard seeds and curry leaves. Once they splutter, add onions and sauté until golden.
Add ginger-garlic paste and green chilies. Cook for 1 minute.
Add tomatoes and cook until soft and jammy.

3. Add the Spices
Mix in:
Red chili powder
Coriander powder
Cumin powder
Cook for 1–2 minutes with a splash of water.

4. Simmer the Curry
Pour in thin coconut milk (or water). Simmer for 5 minutes.
Add shrimp and cook for 3–4 minutes until just pink and tender.
Lower the heat and stir in thick coconut milk. Do not boil vigorously after adding thick coconut milk.
Finish with lime juice and fresh coriander.

Serving Suggestions
Steamed rice
Jeera rice
Appam
Neer dosa
Pav or crusty bread

Optional Additions
Add raw mango pieces for a tangy Goan-style twist
Add spinach or moringa leaves for extra flavor
Use tamarind instead of lime for a deeper coastal taste

15/05/2026

Filipino-Style Beef Caldereta (Beef Calderata)

A rich, tomato-based Filipino beef stew with tender beef, potatoes, carrots, bell peppers, and a creamy savory sauce. Best served with steamed rice.

Ingredients (4–6 servings)
1 kg beef chuck or brisket, cut into chunks
3 tbsp oil
1 large onion, chopped
6 garlic cloves, minced
1 tbsp ginger, minced (optional)
2 tbsp tomato paste
2 cups tomato sauce
2 cups beef stock or water
2 medium potatoes, cubed
2 carrots, sliced
1 red bell pepper, sliced
2 bay leaves
2 tbsp soy sauce
1–2 red chilies, chopped (optional)
¼ cup liver spread or pâté
½ cup grated cheese or ¼ cup cream (optional but traditional in many versions)
Salt and black pepper to taste
1 tsp sugar (optional)
Green peas or olives (optional)

Method
Brown the beef
Heat oil in a heavy pot. Sear beef until browned on all sides. Remove and set aside.
Cook aromatics
In the same pot, sauté onions until soft. Add garlic and ginger; cook until fragrant.
Build the sauce
Stir in tomato paste and cook 1 minute. Add tomato sauce, soy sauce, bay leaves, and chilies.
Simmer
Return beef to the pot. Pour in stock. Cover and simmer on low heat for 1.5–2 hours until tender.
(Pressure cooker: about 30–35 minutes.)
Add vegetables
Add potatoes and carrots. Cook 12–15 minutes until tender.
Finish the caldereta
Stir in liver spread, bell peppers, cheese or cream, and optional peas/olives. Simmer 5 more minutes
Season and serve
Adjust salt, pepper, and sugar if needed. Serve hot with rice.
Optional Variations
Spicy version: Add bird’s eye chilies.
Creamier style: Add coconut milk.
Party-style Filipino version: Include hotdogs and cheese.
Slow-cooked version: Simmer 3 hours for ultra-tender beef.
Best Side Pairings
Garlic rice
Buttered corn
Pickled papaya (atchara)
Crusty bread