Chicken Bhuna

Chicken with bones- 2 lbs Onion - 1 big or 2 medium
Tomato - 2 big r 3 m ( grind and make it puree) Ginger garlic paste - 2 tsp
Curd - 3 tbsp (whisk the curd)
Red chili powder - 3/4 tsp
Coriander powder - 2.5 tsp
Cumin seeds - 1/2 tsp
Turmeric- 1/2 tsp
Garam masala - 1 tsp
salt - to taste
Dry Garam masala :
Cardamom - 3
Cinnamon- 1 inch
Cloves - 4
Pepper seeds - 10
Green chilies - 2
Curry leaves - few
Coriander leaves - 1/4 cup
lemon juice 1-2 tsp

Process: 1. Heat oil in a kadai/pan.
2. Now add chicken, turmeric, salt and roast nicely until water is evaporated and oil oozes out and take this chicken and keep it separately in plate. 3. Now in the same pan, add oil and add cardamom, cinnamon , cunim seeds, cloves and pepper seeds and fry them for amin
4. Now add the chopped onions. Mix it well and Fry the onions on medium heat for 10 mins till brown. 5. Now add the ginger garlic paste. Fry on low heat for 2 mins.
6. Now add the tomato purée. Mix and continue to fry it on medium heat with lid closed till oil separates. 7. Now add, red chili powder, coriander-powder, salt n cook for 2 mins.
8. Now add the fried chicken and mix and fry it on high heat for 5 min. 9. Reduce heat to low add the whisked yogurt. Mix well and cook on low. Continue to cook on low heat for 2 mins. 10. Mix and add garam masala, green chilies, curry leaves and cover & cook on low heat for 10 mins. ( Give a stir after 5 mins) 11. Garnish with chopped coriander leaves and lemon juice , mix well and simmer for a minute or two.

Dessert - Mango delight

My special recipe

For 20 people:

Mango pulp - 1.5 can

Vanilla Ice-cream – 3/4  of the 1-gallon tub

Dole fruit cocktail – 5 tins ( 14oz)

Golden raisins – 1/2 cup (optional)

Slivered Almonds – 3/4 cup

Preparation:

Drain out all the syrup in fruit cocktails and wash it with fresh water once or twice.

Method:

1.       Mix Mango pulp and Ice cream and blend it with a hand blender nicely.

2.       Add fruit cocktail, raisins, and almonds and mix well.

3.       Keep it in the fridge till you serve.

Royala iguru / Prawn curry

Ingredients :

Shrimp / Prawns - 500 gms
Onion - 3 small or 2 big ones
Coriander powder- 1 tsp
Red chili powder - 1 tsp
Turmeric - 1/2 tsp
Garam masala - 1 tsp
Green chili - 4
Corriander leaves - few
Curry leaves - few
Garam masala - 1 tsp
ginger garlic paste - 2 tsp
Oil - 2tsp + 4 tbsp
Salt

Preparation :

Heat a big wok and add 2 tsp of oil, now add Shrimp, turmeric and salt n cook for 10 mins. If you have extra water in wok discard it and keep shrimp aside in a plate.

Method:

1. Use the same wok and add oil, add onion and green chili and curry leaves and fry nicely for 10-15 mins till they are light brown color.
2. Now add ginger garlic paste, fry for a min.
3. Now add red chili powder, coriander powder, turmeric powder n mix well.
4. Now add shrimp n little water n cover n cook for 5 mins
5. Now add coriander leaves n little more water if needed and cook on low flame for 20 mins.


Note :
Another variation: Once I added Cashew paste ( 10 cashews soaked in water and grinned) to the curry at the end and let it cook for 5 mins with close lid. It tasted yum.
here is the pic,

Simple and perfect Coconut rice

Ingredients :

Basmati Rice - 4 cups ( soak in water for 15 mins)
Coconut milk - 1 can with mix of  water ( total 6 cups)
Onion - 1 M long slices
Green chili - 6 slit them
Ginger garlic paste - 1 tbsp
Black cumin seeds - 1 tsp ( optional)
Green Cardamom - 4 pieces
Cinnamon - 2 inch stick
Cloves - 4
Bay leave - 3 small
Pepper seeds - 1 tsp
Mint - 1/4 cup
Coriander leaves - q/cup
Ghee - 2 tbsp plus 2 tbsp oil
Garam Masala - 1 tsp
Salt

Method :
1. Heat rice cooker bowl on stove
2. Add ghee, Black cumin seeds, bay leaf, cardamom, cinnamon, pepper seeds and cloves and fry for a min.
3. Now add onion, Green chili and fry for 2 mins till they are translucent.
4. Now add ginger garlic paste and fry for a min
5. Now add mint and coriander leaves and fry for a min or two
5. Now add rice and mix well
6. Now add coconut milk, Garam masala and salt ( when you taste coconut milk water in rice, it should taste salty)
7. Move this to rice cooker n cook til done.

Simple Tomato charu

Ingredients
Tomato - 3 big round ones ( Micro wave for 10 - 15 mins with little water)
Tamarind paste - 3/4 tsp
Rasam powder - 2 tsp
Red chili powder - 1/4 tsp


Seasoning :
Oil - 3 tbsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
dry red chili - 1 broken
Garlic - 4 big pods
Garlic - 4 big pods
Ginger - 1 inch ( crush big piece)
Curry Leaves - few
Hing - 1/2 tsp


Preparation : After tomatoes are boiled in MW, peel the skin out and squeeze them nicely and with little more water to it.


Method :

1. Heat oil in a pan, add sesoinng list one by one and fry till garlic is light brown.
2. Now add tomato pul with 1 full big glass of water
3. Add rasam powder, red chili powder, salt and let it boil.
4. Now take out the ginger piece out from rasam and throw it away ( we just need flavor of ginger)
4. Now add tamarind paste and coriander leaves and let it boil for 10 mins.

Poha / atukulu upma

Poha (atukulu) - 3 cups ( for 2 people)
Onion - 1 L chopped ( onion should always be equal amount of poha)
Green chillies - 4 slit
Curry leaves - 10
Ginger - 1 inch chopped fine
Chana dal- 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Peanuts - handful

Peas - 1/2 cup ( optional)
Hing - few pinches
Turmeric - 1/2 tsp
Oil - 4 tbsp
Salt - to taste

Preparation:
Take poha and wash under running water in a strainer and keep a side for 10 mins.


Method :
1. Heat oil in a pan, add chana dal, urad dal, mustard, cumin and fry for 2 mins
2. Now add peanuts and fry for 2 mins
3. Now add onion, ginger, curry leaves and green chilis and fry till onions are light brown color.
4. Now add Peas (optional) turmeric and salt n mix well
5. Now add Poha and mix well and keep the lid and cook on medium for 2 mins
6, Now add lemon and mix well and keep the lid and cook on low for 5 mins

Egg curry instant pot

eggs - 4 - boiled
Cumin seeds - 1/4 tsp
onion - 1 m
tomato - 1 m
mind and coriander leaves - handful
rcp - 1/2 tsp
turmeric - 1/4 tsp
garam masala - 1/2 tsp
salt
curd - 2 tbsp
water - 1/4 cup

1. Turn on Insta pot and put in saute mode on high.
2. Add oil, cumin seeds
3. Now add onion and fry till light brown
4. Now add ginger garlic paste mix well
5. Now add mint and coriander leaves n mix well
6. now add Red chili powder,  salt, turmeric and mix well
7. now add tomato and cook 2 mins
8. Now add garam masala and curd and mix well
9. Add 1/4 cup water and close the lid and stop saute mode.
10. Now start manual mode and close the sealing and time it for 4 mins
11. once 4 mins is done let it release pressure for 5 mins and do a QR now
12. Check the salt and water consistency..if you more thicker than it is ...switch on sautés mode and make it thicker.