CHICKEN CURRY

INGREDIENTS

1. 1/2kg chicken pieces
2. 3 medium onions sliced
3. 8 cloves of garlic
4. 1'' ginger grated
5. 1tsp red chilli powder
6. 1/2 tsp turmeric powder
7. 1tsp roasted coriander powder
8. 1tsp roasted cumin powder
9. salt to taste
10. 1/2 cup yogurt
11. 5tbsp oil
12. whole garam masala(1 black cardamom,4 cloves,5 pepper corn,1'' cinnamon,1 bay leaf,3green cardamom)

METHOD

• heat oil in a pan , add whole garam masala then add sliced onions and cloves of garlic, fry them light pink in colour take them out and grind with  yogurt.
• in the same oil add chicken and fry
• dissolve red chilli powder and turmeric powder in 2 tbsp of water ,add it to the chicken and fry,after 5 minutes add coriander and cumin powder,grated ginger and salt,fry few minutes.
• add fried onion yogurt paste fry( bhono)until oil starts separating from masala, add 3/4 cup of boiled water for the gravy.cover it and cook on medium heat until chicken is tender.
• add chopped green coriander
• serve with roti or boiled rice and salad.

TIP  scrap ginger root with a spoon instead of peeling,grind it and freeze it in an icecube tray .when the cubes get frozen take them out and put them in a freezer zip lock bag. the bag is dated and kept in the freezer
same way you can freeze ginger garlic paste,ginger green chilli paste,and coriander chutney.

CHICKEN VEGETABLE CASSEROLE

INGREDIENTS

1. 400 g boneless chicken cut into thin strips
2. 1table spoon ginger,garlic paste
3. 1/2 tsp black pepper powder
4. 1tbsp soya sauce
5. 1/2 kg mix vegetables
6. 2 spring onions chopped
7. 2green pepper cut into thin strips
8. 2tomatoes sliced
9. 1/2 packet spaghetti or macaroni
10. 1tbsp chilli garlic sauce
11. 2 cups white sauce
12. 1cup bread crumbs
13. 1 cup mozzarella cheese
14. 1/4 cup oil

METHOD

1.  boil pasta in salted water, drain and mix one tsp chilli oil
2. marinate chicken pieces in garlic ginger paste,soya sauce,salt and pepper for 30 minutes.
3. cut vegetables(potato,carrot,cauliflower,broccoli,french beans,peas,corn or any vegetable of your choice but not okra) boil them in salted water,drain them.
4. blend 1/4 cup boiled (potato,peas and carrot)vegetables.
5. in a saucepan,heat oil add onions then marinated chicken cook on high heat keep stirring until meat is tender ;add boiled vegetables,mix well.
6. add black pepper,salt,2tbsp chilli garlic sauce,1/2tsp mustard powder and blended 1/4 cup vegetable.
7. grease a casserole dish,first put the chicken vegetable mixture cover with boiled spaghetti top with sliced green pepper.tomato slices, pour white sauce over it.
8. spread bread crumbs and cheese on the top
9. grill it until cheese is melted and light brown crust is formed.

WHITE SAUCE

for two cups

4tbsp butter,4tbsp all purpose flour,1/2 tsp salt,1/4 tsp white pepper,2cups milk

to prepare white sauce;melt butter in a pan over low heat.blend in flour,salt,white pepper.add milk all at once.cook quickly,stirring constantly,till mixture thickens and bubbles.remove pan from heat when it bubbles.add cheese.

ZARDA

INGREDIENTS

1. 250 g rice (Sela)
2. 200 g sugar
3. 2tbsp ghee
4. 4 green cardamoms
5. 2cloves
6. 4 tbsp dry fruits(almond,cashew nuts,raisin,pistachios
7. 2tbsp red and green cherries
8. saffron and kewara water
9. 1/4tsp saffron colour

METHOD

• soak Sela rice for 3-4 hours,keep changing its water every hour.
• heat 750 ml water in a pan add one clove ,2 cardamom and zafrani colour
• when water boils add soaked rice and cook until rice is completely cooked.
• drain the water
• heat ghee in a heavy bottom pan add cardamom and clove
• add boiled rice and sugar mix well.cook on medium heat.
• sugar will dissolve and there will be watery syrup increase the heat and open the lid water will evaporate add fry fruits and saffron and kewara water .close the lid and let it simmer for 15minutes(dum)
• add khoya if you like

MIX VEGETABLE with DRY FRUITS

INGREDIENTS

1. 2 potatoes chopped
2. 1 small cauliflower
3. 1/2 cup peas
4. 1 carrot
5. 25 g makhaney

1/2 cup yogurt

1. 2tbsp tomato paste
2. 1tsp red chilli powder
3. 1/4 tsp turmeric powder
4. 1/2 tsp coriander powder
5. 1/2 tsp garam masala
6. 8 almonds
7. 2tbsp raisin
8. 2tbsp cashew nuts
9. 2-3 green cardamom
10. 3tbsp oil or pure ghee
11. salt to taste

METHOD

• boil vegetables with1/4 tsp turmeric powder and 1tsp salt,drain them.
• fry dry fruits and makhanay in 1 tbsp oil.
• heat remaining oil add crushed green cardamom then tomato paste and spices cook 2 minutes
• add vegetables ,makhanay and yogurt. mix well, cook covered ,on medium heat till well blended.add dry fruits.

serve with naan or paratha.

KEEMA ALOO

INGREDIENTS

1. 250 g mince meat
2. 1 onion sliced
3. 1tbsp ginger,garlic paste
4. 1tsp red chilli powder
5. 1tsp coriander powder
6. 1tsp roasted cumin powder
7. 1/2tsp turmeric powder
8. 1/2tsp garam masala powder
9. whole garam masala
10. 2potatoes cubed
11. 2chopped tomatoes
12. salt to taste
13. 1/3cup oil

METHOD

•  heat oil in a pan add  1bay leaf,1 black cardamom,5 pepper corn,2cloves 1/2'' cinnamon stick and sliced onion ,fry onion golden brown .
• add ginger garlic paste stir and add keema, mix and cook till colour of meat change d.
• add all dry spices and salt .mix well add 2 chopped tomatoes cover the pot cook on medium heat ,after5 minutes add potatoes and 1/4 cup water cook it until keema and potatoes are tender.add garam masala powder let it simmer for 10 minutes.
• garnish with chopped coriander leaves and green chilli.
• serve with paratha,naan or roti.

EGG POTATO CURRY

INGREDIENTS

1. 6 boiled eggs
2. 2potatoes
3. 2 onion chopped
4. 1tsp garlic
5. 1tsp ginger
6. 3 tomatoes puree'
7. 1tsp red chilli powder or to taste
8. 1/2tsp turmeric powder
9. 1tbsp coriander powder
10. 1tsp roasted cumin powder
11. salt to taste
12. 1/2 cup of oil
13. 1tsp garam masala powder

METHOD

• cut potatoes in wedges and fry ,take them out.
• in the same oil fry onion ,take it out and make paste.
• add ginger garlic paste in the oil ,fry it for three minutes then add the onion paste along with dry spices dissolve in two tbsp of water fry the masala.
• blanched the tomatoes remove the skin and grind them in blender
• add them to the masala and stir well add fried potatoes also cook for few minutes till oil separates from masala add hot water for the gravy and cook five minutes.
• make a longitudinal slit in the boiled eggs ,add to the gravy cook it on  medium heat add garam masala powder and simmer for 15 minutes.
• garnish with chopped coriander.
• serve with roti,naan or boiled rice.

if you are serving with rice have more gravy.

TILWALAY ALOO (POTATOES with SESAME SEEDS)

INGREDIENTS

1. 100g boiled potatoes cubed
2. 1onion chopped
3. 1 tomato chopped
4. 1tsp ginger chopped
5. 1tsp cumin seeds
6. 1/2 tsp rai
7. pinch of asafoetida

8. 1tsp red chilli powder
9. 1/2tsp turmeric powder
10. 1tsp coriander powder
11. 1 lemon juice
12. 2tbsp oil or ghee
13. 2tbsp sesame seeds roasted
14. salt to taste

METHOD

• heat oil in a pan add cumin seeds,rai and asafoetida when seeds crackle add onionand ginger saute' it
• then add potatoes ,chopped tomato and all the spices with salt mix well and cook five minutes
• add lemon juice and roasted sesame seeds
• garnish with chopped coriander leaves and green chilli

serve with puri or paratha .