Okra tomato curry

okra tomato curry

Ingredients:

For gravy:

-4 medium tomatoes puree will make approx. 1-1/2 cup
-1/4 inch piece of ginger
-1 tablespoon oil
-1/2 teaspoon cumin seeds (jeera)
-Pinch of asafetida (hing)
-1 teaspoon coriander powder (dhania)
-1/4 teaspoon turmeric (haldi)
-1/2 teaspoon red chili powder
-1/2 teaspoon salt
-1 teaspoon sugar
-1 teaspoon corn starch/arrow root powder

Fried Okra:

-Approx. ½ pond okra sliced from center and cut in half make about 1-3/4 cup cut okra (bhindi)
-1/4 cup besan gram flour
-1/2 teaspoon salt
-1/2 teaspoon cumin seeds (jeera)
-1/2 teaspoon mango powder (amchoor)
-1 teaspoon fennel seeds coarsely ground (sonff)
-1-1/2 teaspoons coriander seeds coarsely ground (dhania)
-1/2 teaspoon red chili powder
-Approx. 3 tablespoons water
-Oil to fry

 Method

Gravy :

1.Mix cornstarch with three tablespoons of water and keep aside.
Blend the tomatoes and ginger to make tomato puree.

2.Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

3.Add cumin seeds, asafetida and stir for few seconds now add coriander; turmeric, red chili, salt and sugar stir fry for few seconds and add tomato puree. .

4.Cook the tomatoes for about 4-5 minutes, add corn starch and cook for about 3 minutes. 

5.Gravy should be pourable consistency. Gravy is ready keep aside.

Fried Okra:

1.In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.

2.Heat the oil in frying pan over medium high heat, frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right of way but not change the color.

3.Put one okra at a time to the oil and fry till they are golden brown both sides this should take about four minutes.

4.Take them out over paper towel.


5.Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

Shahi Toast

shahi toast

Ingredients:

3 slices of firm white bread
1-1/2 tablespoons unsalted melted butter or ghee
2 cups milk
2 tablespoons sugar
4 Green Cardamoms – shelled and the seeds crushed
1 tablespoon sliced almonds
1 tablespoon sliced pistachios

Method


1.Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.

2.Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.

3.In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil  this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduces the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.

4.Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.

5.Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.

6.Next garnish with remaining nuts.

7.Shahi Toast is ready to serve! It can be serve for breakfast or as a dessert. Any way you serve it will taste fabulous.

Coffee Walnut Cup cake

Ingredients

For The Vanilla Coffee Walnut Sponge
3/4 cup plain flour (maida)
3/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (200 gms) condensed milk
3 tbsp melted butter
1/2 tsp vanilla essence
3 tbsp chopped walnuts (akhrot)
2 tsp coffee powder dissolved in 4 tsp of hot water
12 tbsp icing sugar
1 1/2 tsp coffee powder dissolved in 3 tsp of hot water
For The Frosting
6 tbsp butter

Method 
-For the vanilla coffee walnut sponge

-Sieve the plain flour, baking powder and soda bi-carb together in a bowl and keep aside.

-Combine the condensed milk, melted butter, vanilla essence and 2 tbsp of water in another bowl and whisk well.

-Add the prepared flour mixture, walnuts and coffee mixture and mix gently with help of a spatula to make a batter of dropping consistency.

-Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.

-Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes and at 150ºc (300ºf) for 15 to 20 minutes or till done. The sponge is done when it leaves the sides of the mould and is springy to touch.

-Allow it to cool completely (approx. 30 minutes). Keep aside.

 For the frosting

-Put the butter in a bowl and beat it with the help of a spatula.
-Add the icing sugar and mix well.
-Add the coffee mixture, mix well and keep aside.

 How to proceed

-Fill the frosting in a piping bag and pipe out small swirls of your choice on each cupcake.
-Garnish each cupcake with edible silver balls.
-Serve immediately.

Sukkha Jheenga (Dry Prawns)

Ingredients: 
½ kg - tiger prawns (preferably)
2 bunches - spring onions
4 tbsp - oil
11/2 tsp - cumin seeds
salt to taste
½ tsp - turmeric powder
2 tsp - red chilli powder
finely chopped coriander leaves (to garnish)


Method

-Clean, devein and wash the prawns well.

-Chop the spring onions into ½” pieces.

-Retain the stem of one spring onion and chop it finely.

-Heat oil in a kadai. Add cumin seeds.

-When the seeds splutter add the spring onions.

-Fry the onions on a medium flame till golden.

-Add salt and turmeric powder and sauté for 2 minutes.

-Add prawns, red chilli powder and mix well.

-Add the chopped greens and mix well.

-Cook on a low flame, mixing at regular intervals till the prawns are done.

-Garnish with coriander leaves.

-Serve hot as a snack.

Chicken Stuffed Buns

Stuffed Chiken Buns

Ingredients

Active dry yeast: 1 tbsp
Warm water: 2 tbsps
Milk: 1/2 cup
Salt to taste
Vegetable oil: 1/2 cup
Maida: 2 1/4 cups (all purpose flour)
Sugar: 2 tbsps
Egg: 1, beaten
Egg white: 1, for egg wash
White sesame seeds: for sprinkling
Chicken Stuffing
Shredded Chicken: 1 1/2 cups (cooked)
Onion: 2 (finely chopped)
Ginger garlic paste: 1 tsp
Red chili powder: 1 tsp
Coriander powder: 1 1/2 tsps

Method

-Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.

-Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.

-Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.

-Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.

-Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two). While its resting prepare the chicken filling.

-Punch down the dough lightly using your palm and divide the dough equally.

-Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.

-Let it sit/prove for another 20 mins.

-Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.

-Method for Chicken Filling - Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts..

-Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

-Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
Turn off heat and cool. Add coriander leaves and mix.

Mutton Chops

Mutton Chops

Ingredients

Goat /Mutton (with bones) : 1.5 lb /3/4 kg (cut into large cubes)
Red Small Onion /Shallots : 25-30 nos /1 cup or Onion : 2 (medium) / 1 cup (thinly sliced)
Garlic : 4-5 cloves /1 tbsp (crushed)
Ginger : 1" piece /1 tbsp (crushed) 
Red Chili Powder : 1 tbsp or to your spice level
Whole Pepper Powder : 1 1/2 tbsp or to your spice level
Turmeric powder : 1/4 tsp
Lemon juice : 1 tbsp
Curry Leaves : 1 sprig1. 
Coconut oil or Cooking oil : 1 1/2 tbsp
Hot Water : 1/2 - 1 cup (as needed)

Salt to taste 

Method:

Wash and cut mutton in to large cubes, and place in a pressure cooker. Add 1/2 cup of hot water and salt to taste; cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally. Alternatively, mutton can be cooked in a regular pan; In a pan; cover and cook the meat with 1 cup of hot water for about 20 to 30 minutes or till the mutton is soft.. This water will help cook the meat as well as ensure that it does not get charred. At the end of the cooking, there should be at least 1/2 cup of liquid remaining in the mutton. 
2. Meantime in a small frying pan; lightly roast all the ingredients listed " To roast and grind the spice powder" and powder it using a mortar and pestle or coffee grinder till smooth. 
3. While the mutton is getting cooked; heat 2 tbsp of oil in a kadai, add 1/2 of the grounded spice powder (leaving ½ behind for final sprinkling) and sauté for a minute. (Note : Make sure not to burn the spice, stir continously to avoid burning.) now add few curry leaves and the small red onions or onions till it turns to translucent and brown in color. 
4. Add the crushed ginger paste and garlic paste and sauté for a few minutes.
5. Mix the chili powder, pepper powder and turmeric powder with a tbsp of water to make a paste. Add this paste to the pan and sauté for a few minutes till the whole mixture turns to dark brown colour.
6. At this stage, remove the cooked mutton pieces with a slotted spoon and add to the pan. Reserve the stock. 
7. Mix well and keep sauteing till the mutton pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown colour.
8. Now pour the reserved stock (or add water if not enough stock) into the pan and mix well. When the gravy starts to thicken, add the remaning curry leaves, the rest of grounded spice powder and stir well . Continue cooking for another 5 minutes or till almost all the liquid is gone from the pan and the mutton pieces are well coated with the remaining gravy. 
9. Add the lemon juice and mix well and immediately remove from the stove.The dish will get a darker shade once it rests.

Karuvatu kulambu

Karuvatu kulambu

Ingredients

Dried Fish - 1/2 lb
Shallot Onion - 5/ Onion - 1/2 (chopped)
Tomato - 1 (chopped)
Green Chillies - 2
Brinjals (Eggplant) - 3
Drumstick - 1
Raw Mango - 1/2
Corriander Powder - 2 tsp1.
Red Chilly Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Grated Coconut - 1/4 cup
Tamarind Pulp - 1/4 cup
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Curry Leaves - 2 springs

Method:
1.Soak the dried fish in some water for about 10 minutes.
2. Drain the water and wash it thoroughly to remove any grits.
3. Heat oil in a pan and splutter the mustard seeds, fenugreek seeds and curry leaves.
4. Add the onions and green chillies and fry it golden brown.
5. Add the chopped tomatoes and cook till the tomatoes become mushy.
6. Add the salt, turmeric powder, chilly powder and corriander powder. Also add the chopped vegetables.
7. Add the tamarind pulp and required water. Bring it to a boil.
8. Cover and let it cook till the vegetables are almost cooked.
8. Make a smooth paste of the coconut and add it to the gravy.
9. Finally add the dried fish. Cover again and cook till the oil seperates from the gravy.
10. Switch off and let the gravy rest for atleast 1 hour before serving.

Fish Puttu

Fish Puttu

Ingredients
Fish Fillets - 1 lb
Shallot Onions - 5-6 (chopped)/ Onion - 1 
Green Chillies - 3-4 (slit)
Ginger - 1 " piece (grated)
Grated Coconut - 3 tblsp
Turmeric Powder - 1/2 tsp
Corriander Powder - 1 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 2 strands
Cilantro (Corriander Leaves) - 1/4 bunch
Oil - 2 tsp

Method
1. Wash the fish fillets and cook the fish in one of the following 3 ways.
  (a) Bring some water to a boil with some salt and turmeric powder. Add the fish fillets and let it cook for about 5 -7 minutes until the fish is completely cooked and then drain the water.
  (b) Sprinkle some salt, turmeric powder and chilly powder on the fish and grill it on a tawa.
  (c) Apply salt and turmeric powder on the fish fillets and steam using the idli stand and pressure cooker.
2. After the fish is cool enough to handle, shread it nicely using your fingers or a fork.
3. Mix little corriander powder with the shredded fish. 
4. Heat oil in a pan, splutter mustard seeds and curry leaves. 
5. Add the chopped onions, green chillies and grated ginger and saute them for 5 minutes until the onions are cooked.
6. Add finely chopped cilantro and curry leaves and fry for another minute. You could also add 2-3 pieces of kodum puli (kokum) at this stage.
7. Add the shredded fish and mix everything together. Check for salt and fry everything together for another 5 minutes until the mixture gets dry.
8. Finally add fresh grated coconut and toss everything together. Serve with rice or roti.

CHICKEN DRUMSTICKS RECIPE

CHICKEN DRUMSTICKS RECIPE

Ingredients:


6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

In a bowl add Soya sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon

Chicken Manchurian

Chicken Manjurian

Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce

Method

1 tbsp maida/all purpose flour1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.
2-3 tbsps corn flour
1-2 tbsps of water, if required

Mutton Samosa

Mutton Samosa

Ingredients : - 250 grams minced mutton, 200 grams flour, 1 tomato, 1 onion, 1 inch ginger, 2 green chillies, 1 teaspoon turmeric powder, 1 teaspoon garam masala, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ¾ cup oil, 1 tablespoon white butter and 2 teaspoons salt.

Preparation time : - 50 minutes     Serves : - 2


HOW TO PREPARE : - Finely chop the onion, tomato, ginger and green chillies each separately and place them aside. Now take a pan and heat 1 tablespoon oil. When the oil is very hot add the onions and sauté till golden brown. Next put in the tomatoes, ginger, green chillies, red chilly powder, garam masala and turmeric and sauté till the raw smell of the masala leaves. Now add the minced meat and fry for five minutes. Now add half cup water and let it boil. When the water begins boiling add salt to taste. Cover, simmer and cook for 35 minutes till the meat is cooked and all the water has evaporated. Now take a big bowl and add the flour and ½ teaspoon salt. Mix them together and then add the white butter and cumin seeds. Add a spoon of water at a time and make a dough. Now make small balls from the dough and roll it into flat rounds like chappatis or pan cakes. Cut the round into half and make a cone out of each half. Fill these cones with the minced meat and seal the edges with a little water. Now Take a frying pan and pour oil enough for frying. Let the oil heat up well and then slowly fry the samosas till the outer layer is crisp and golden brown.

Dum biryani

Dum Briyani

Ingredients: - 500 grams chicken, ½ cup curd(yoghurt), 1 cup basmati rice(long grain), 1 tablespoon milk, 3 cups water, 1 inch cinnamon, 2 bay leaves, 2 cloves, 2 green cardamoms, 2 black cardamoms, ½ teaspoon black pepper corns, ½ teaspoon cumin seeds, ½ tablespoon chopped ginger, ½ tablespoon chopped garlic, 1 blade mace, 1 teaspoon grated nutmeg, ½ cup mix of tightly packed coriander and mint leaves, 4 tablespoons poppy seeds, 1 tomato, 1 onion, 1 teaspoon saffron dissolved in a tablespoon warm milk, 3 potatoes halved, boiled and deep fried, 2 large onions cut into roundels, 2 tablespoons ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes     Serves : - 2 


HOW TO PREPARE: - Finely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients. Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt. Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up. Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Sauté till its golden brown. Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done. Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken. Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven. Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.

Chilli Chiken with Capsicum

Chilli Chiken with Capsicum

Ingredients: 
1/2 kg chicken boneless
1 tbsp lemon juice 
1 tbsp corn flour 
1 tsp ginger garlic paste 
1 tbsp chilly chicken pwd 
Salt to taste
Oil to fry
2 onions 
1 tbsp ginger garlic chopped 
3 green chilly 
2 tbsp spring onion chopped 
1 capsicum 
1/4 cup celery chopped 
1 tsp chilli sauce 
2 tsp tomato ketchup
1 1/2 tsp soya sauce 
1/2 tsp sugar 
1/2 tsp pepper pwd 
1/2 cup chicken stock 
1 tbsp corn flour 
Salt to taste


Method

1. Wash and marinate the chicken pieces in the marinade for 2 to 3 hours.
2. Heat oil in a fry pan.Deep fry the chicken pieces to crisp.
3. Chop onion, capsicum and green chilly.
4. Heat oil in a pan.Saute finely chopped ginger garlic and green chillies.
5. Now add chopped onion, spring onion, capsicum and celery.Saute till onion is tender.
6. Add chilli saute, tomato ketchup, soya sauce, sugar, pepper and salt.Stir well.
7. Add chicken stock and combine.Now add fried chicken pieces.
8. Mix corn flour with little water and add this paste. ( if you don’t want gravy, skip this step ).
9. Stir well and cook for 4 to 5 mins.
10. Garnish with freshly chopped coraiander leaves.Makes a good combination with fried rice, ghee rice, chapatti, naan and parotta.

Palak mutton curry

Palak Motton fry

Ingredients: - 500 grams mutton, 5 teaspoon palak paste, 4 onions, 2 green chillies, 3 teaspoon ginger garlic paste, 1 teaspoon red chilly paste, 2 tablespoons oil and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE: - Finely and chop the onion and green chillies each separately and keep them aside. Now take a frying pan and heat some oil. When the oil is very hot add the onions and green chillies and sauté them till they are golden brown. Now add the mutton pieces. Next add the red chilly paste and ginger garlic paste and mix it all up. Sprinkle salt to taste and mix well. Then cover and cook till the mutton is done. Now add the palak paste and cook for another two minutes. Garnish with fried cashew nuts and almonds or butter flakes and serve hot

Mutton liver fry

Mutton Liver fry

Ingredients : - 500 grams liver, 1 big onion, 1 tomato, pepper to taste, ¼ teaspoon turmeric, 1 tablespoon cumin seeds, 2 tablespoons ghee(clarified butter) and salt to taste.


Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - Cut the liver into cubes and wash them well. Put the cubes in a big bowl. Sprinkle pepper powder, cumin seeds powdered, turmeric and salt and mix it all up. Let it marinate for a while. Take a frying pan and heat up the ghee (clarified butter). When the ghee begins bubbling add the onions and sauté till golden brown. Put in the tomatoes and fry till the oil begins leaving the edge of the pan and the tomato becomes pulp. Drop in the marinated liver and sauté regularly till the liver is cooked. Try not to add water as liver tends to give out water too. If required add a spoon water at a time and keep frying. Remove from flame and garnish with chopped onions and serve.

Prawn 65

Prawn 65

Ingredients: 

1/4 kg prawns 
1 tbsp lemon juice 
1/4 tsp turmeric pwd 
1/2 tbsp garam masala pwd 
1/2 tbsp ginger garlic paste 
1 egg white
1 tbsp red chilly pwd 
1 tbsp corn flour
1/2 tsp pepper pwd 
Salt to taste
Oil to fry
Fresh curry leaves



   Method

1. Clean and wash the prawns.
2. Drain water completely.
3. Marinate the prawns with salt, lemon juice, turmeric pwd, garam masala pwd, ginger garlic paste, egg white, red chilly pwd, corn flour and pepper pwd.
4. Mix and keep aside for 30 mins.
5. Heat oil in a fry pan.
6. Fry the marinated prawns in batches.
7. Deep fry in medium flame.
8. Remove and drain in kitchen tissue.
9. Heat a tsp of oil in another fry pan.
10. Saute curry leaves until it turns crispy.
11. Add the fried prawns and saute for few seconds.
12. Serve hot as appetizer or starter.

Salli Chicken

Salli chicken

Ingredients: - 500 grams chicken, 1 onion, 2 tomatoes, 1 cup salli( deep fried potato straws),1 teaspoon red chilly paste, 1 teaspoon coriander powder, ½ teaspoon cumin seeds, ½ teaspoon red chilly powder, ½ teaspoon garam masala, ½ teaspoon ginger paste, 1 teaspoon garlic paste, 1 bay leaf, ¼ teaspoon turmeric, 2 tablespoons oil, salt and freshly ground pepper to taste.


Preparation time : - 25 minutes     Serves : - 2

HOW TO PREPARE: -Cut the chicken into medium sized pieces. Put it in a big bowl and add pepper, red chilly powder, turmeric, half the garam masala, ginger, garlic, salt and mix it well. With the help of a fork make holes on all sides of the chicken pieces and let it marinate for three hours. Finely chop the onion and tomato separately and set it aside. Now take a pan and pour the oil. Bring to heat and when the oil is very hot add the bay leaf, cumin seeds. Let it crackle and turn golden brown then add the onions and fry till they are golden brown. Add the red chilly paste and sauté briefly. Next put in the garam masala, coriander powder and fry till the raw smell of the masala leaves. Now add the tomatoes and sauté till the tomatoes blend and becomes a thick gravy. Add the chicken with the marinade and sprinkle salt to taste. Mix it well, cover, simmer and cook for 15 minutes or till the chicken is nice and soft. Add the potato straws and mix once and remove from flame. Garnish with coriander leaves and fried cashew nuts and serve.

Cream of chicken Soup

Ingredients:

Cream Chicken Soup

• Chicken stock                            - 2 cups
• Chicken                                    - 200 g
• Onion chopped                         - ½ cup
• Celery chopped                         - 1 cup
• Carrot                                       - 1
• Butter                                       - 50 g
• Plain flour                                 - 1/3 cup
• Fresh cream                              - ½ cup
• Fresh parsley leaves                 
• Pepper & Salt to taste

Method:

In a large sauce pan, add 2 cups of water, chicken stock, chicken, onion, celery, carrot.

Cook covered in medium heat.

Bring to boil.

Once the chicken is cooked and soft, remove from flame.

Transfer chicken to a bowl, cool slightly.

Remove and discard bones. Shred meat and set aside.

Reserve the stock mixture.

Melt the butter in pan.

Add flour and cook stirring for a minute.

Gradually stir in stock mixture and cream.

Cover and bring to boil.

Reduce heat to medium.

Add chicken and cook stirring occasionally for 15 mins.

Once the soup is creamy and thick, turn off flame.

Season with salt and pepper.

Crab Kurma

crab kurma

Ingredient
-crab-5-6
-Onion - 1 big (finely chopped)
-Tomatoes - 2 (finely chopped)
-Ginger garlic paste - 1 teaspoon
-Green Chillies - 2
-Coriander powder - 1 tblsp
-Red chilly powder - 1 tblsp
-Turmeric powder - 1/2 tsp
-Whole Garam Masala - 1 bay leaf, 2" piece cinnamon stick, 2 cloves, 3 cardamoms
-Curry Leaves - 1 spring
-Cumin seeds - 1 tsp
-Fennel seeds - 1 tsp
-Oil – 2 tblsp
-Cilantro (Coriander Leaves) - handful (finely chopped)

To grind


-Grated Coconut - 1/4 cup
-Fennel seeds - 1 tsp
-Poppy seeds - 1 tsp
-Cashews - 4


Method


1. Clean the crab and cut it. Add some salt and keep it aside.


2. Heat oil in a deep pan/kadai and temper the whole garam masala, cumin seeds, 
fennel seeds and curry leaves.


3. Add the onions and green chillies and fry till it turns golden.


4. Next fry the ginger garlic paste for a minute.


5. Add the tomatoes and cook till the tomatoes are mashed up.


6. Now add the chilly powder, coriander powder and turmeric powder.


7. Now add the crabs and mix to coat the crabs with the masala.


8. Add some water depending on how much gravy you need. You can also make it a semi gravy dish.


9. Cover and let it cook for 5-7 minutes. The crab turns red in color when done. If you overcook the crab it will become stringy.


10. In the meantime grind the ingredients under 'To grind'.


11. Add this ground paste to the crab gravy. Check for salt and other seasonings and adjust if needed.


12. Let the gravy simmer for another 5 minutes for the ground masala to get cooked.


13. Finally add chopped cilantro and switch off. 

Egg Sandwich

Egg Sandwich

Egg sandwich was Nehal’s breakfast yesterday. He loves eggs and I try to incorporate boiled egg in his diet in a number of ways. Some of them include Egg Chaat, quick egg roast recipe, boiled egg fry or an egg salad sandwich.


Boiled Egg Sandwich Recipe – Finely slice one hard boiled egg. Apply butter on two slices of bread (on one side) and toast the buttered side. Layer the un-toasted side of the bread with lettuce leaves, onion and tomato slices. Place a cheese slice and over it spread some mustard sauce. Place egg slices, sprinkle some salt and black pepper powder and cover with the other toasted bread slice and serve.