chicken curry

Chicken with bones
- 750g
pieces, wash
remove excess
water from it)Chilli powder -
3tspns or more (I
like non vege
dishes to be hot)Turmeric - 1tspnGinger and Garlic
paste - 3tspns
each
Marinate chicken
pieces with gg
paste, turmeric
and chilli powder
until needed.

*Oil - when u pour
oil it should
cover the whole
area of the
surface of the
cooking dishCurry leaves -
2sprigs

Onions - Chopped
finely (qty if u
put chicken pieces
in a plate onions
should be half the
qty of chicken in
a plate)

Kashmiri chilli
powder - 2tspn*Home made Masala
Powder - 4tspns
Salt to tasteCoriander leaves -
handful (chopped
finely)
Heat a large
non.stick pan
which is heavy
based underneath,
add oil as
described heat it
up,add curry leaves
crisp a little add
onions and fry
until light brown
Add marinated
chicken pieces
along with the
marination and fry
until chicken
looses it's pink
colour and water
which releases it.
Add now Masala
powder, kashmiri
chilli powder and
fry.
Add 1 and 1/2cups
of water bring to
boil and simmer
for 10mins.cover.
keep stirring time
to time Add salt
to taste,
following with
coriander leaves
mix and cook until
chicken is cooked
through until way
is formed when u
slide the spatula
and oil floats on
top.

Palak Paneer

Palak Paneer
Palak Paneer INGREDIENTS Bunch Spinach/Palak-chopped along with the stem - 1 Paneer in pieces - as desired Onion chopped - 3 Indian onions Big Tomato chopped - 1 Ginger- Garlic Paste - 1 tsp Green chilies - 3 or 4 Butter - 1 Tbsp Red chili Powder - 1 tsp Turmeric Powder - 1 tsp Cumin powder - 1/2 tsp Coriander powder - 1/2 tsp Milk - 1/2 Cup Salt to taste

METHOD:
Fry onions ,ginger,garlic paste,tomatoes and ingeadients and salt one after the other. Meanwhile cook the chopped spinach /palak uncovered with just a tbsp of water and salt sprinkled on it . Cool and blend (1) and (2) nicely to a smooth paste. Meanwhile fry panner in 1 Tbsp of butter until lightly browned on both the sides. To the paste, add milk and water and cook on high flame for about 5 mins uncovered. Now reduce the flame and cook for another min. When the gravy nicely thickens up put the paneer pieces into the gravy and cook along with the gravy for another 2 minutes

Allu Gobi

Allu Gobi

1 Cauliflower
2-3 medium size potatos
1 small capsicum
½ small cup green peas (Optional)
A pinch of Kashuri methi (Optional)
1 Tomato (Puree)
½ teaspoon ginger paste
1 ½ teaspoon garlic paste
5-6 teaspoon onion paste
Jeera (Cumin) powder ½ teaspoon
Dhania (Corriander) powder ½ teaspoon
Garam masala powder ½ teaspoon
1 stick of dalchini cinnamon
½ teaspoon sugar
½ teaspoon powder of big and small elaichi (cardamom)
1 bay leaf
Oil to fry
Salt to taste
Termeric powder 1 teaspoon
Cut the cauliflowers into medium size florets.Cut the potatos into medium size cubes .cut the capcicum into thre four pieces.Puree the tomato and keep aside. In a deep frying pan or kadai add oil. Add the cut vegetables and fry in high heat without salt or turmeric. Wait till it started glazing on top. Fry till it becomes partially (25%)golden brown. Remove add little more oil into the pan.Add Kashuri methi. Add dhania, Jeera powder into it. Add ginger, garlic and then onion paste into it. Fry till the masala leaves oil.Add the tomato puree fry till all the moisture gets absorbed. Add the fried vegetables. Add salt and turmeric powder. Fry a bit . Put the lid and leave stirring occasionally to avoid burning from the buttom. Keep it like that till all the vegetables go tender. Add water as per your taste.Add Garm masala and the Cinnamon and cardamom powder .Add the bay leaf.Add the sugar. Put the lid to bring into a boil. Then simmer for 10-15 min.
Serve hot garnishing with fresh chopped coriander leaves.
* Add 1/2 teaspoon green chilly paste or red chilly paste according to you choice while frying masala.

Vegetable Manchurian

Vegetable Manchurian
1 cup - Cabbage-1 cup - Onion-1 Cup - carrot-1 Cup - Maida-1/2 cup - Corn flour-5 Green Chillies-1/4 cup Coriander leaves 1egg
For Frying-4 tbs Garlic(Cut in to small pieces)-4 tbs Ginger(Cut in to small pieces)-1 small onion(Cut in to small pieces)-2 green chillies(Cut in to small pieces)-2 tbs Soya sause-1/4 Ajnamo salt-Salt to taste-Oil to fry
Method:-
1) Shred cabbage ,onion, carrot and cilantro in to verysmall pieces. 2) Cut green chillies to small pieces 3) 1Take a bowl.. Mix maida, 1egg,cornflour, cabbage, green chillies, onoin,carrot , salt and coriander leaves4) Heat oil in a pan.... now take small amounts of dough into hand and make it as a smallball(manchuria) and put into oil... fry the smallballs until it becomes golden brown5) For Frying After frying heat 2tbs of oil in a kadai .. now add ginger,garlic ,onion and green chelli when they r fried add ajnamo salt,soya sause and ౧/4 cup of water.6) When water boiling, add above smallballs(manchuria) fry until the water evaporate.Now when your Veg-Manchuria are done...

Stuffed Tomato Gravy

ingredients:
500gms Ripe but firm Tomatoes 3 Big Potatoes 1tsp Garam Masala 2tbsp Cashew nut powder 1tsp Sugar 1tsp Butter Salt to taste For the Gravy : 250gms Tomato, Pureed 1tbsp Butter Salt to taste
For the Masala :
3 Red Chilies 3 pieces Cinnamon 1" piece Ginger 1tsp Cumin Seeds 3 Cloves 4 flakes of Garlic 1tsp Coriander Seeds 2 Onions
Grind the ingredients for the masala to a paste. Boil Potatoes, peel and mash them and keep aside. Blanch Tomatoes, remove the skin and cut into halves. Scoop out the pulp from the Tomatoes and keep it aside to be used for the gravy. Heat Butter in a kadai and add Chili-Ginger paste, Cashew nut powder, Potato, Salt, Sugar and Garam Masala and mix well. Stuff this mixture into the Tomato halves. Heat Butter in a kadai and add the Masala paste. Fry for 3 minutes, now add Tomato puree, Salt, the scooped Tomato pulp and Sugar and stir until all the moisture evaporates. Add 1 Cup water and let it come to a boil.

tomato curry

Ingredients

1. Onions: 2 Cups
2. Garlic: 8 Cloves
3. Ghee: 1/2 Cup
Substitute: Vegetable oil
4. Coriander Powder: 2 Tablespoons
5. Cumin Powder: 2 Tablespoons
6. Turmeric powder: 1/2 Tablespoons
7. Paprika: 1/2 Tablespoons
8. Fenugreek powder: 1/2 Tablespoons
9. Ginger powder: 1/2 Tablespoons
10. Cayenne Pepper: 1 teaspoon
11. Water: 1/2 cup
12. Tomatoes chopped: 3 Cups
13. Amchur: 1/2 teaspoon

Method

Step 1: Grind Onions and Garlic to a paste.
Step 2: In a heavy pot, heat Ghee on medium heat. Add Onions and Garlic. Sautee till oil seems to separate and most of the moisture is gone.
Step 3: Add items 4 thru 10. Fry about three minutes. Don't burn. Add water. Cook on medium heat till all the moisture is almost gone. The paste will look oily.
Step 4: Add Tomatoes. Continue frying till moisture is gone and the paste looks oily. Add Amchoor.