Chicken fry

Chicken fry

Chicken - 1lb

Marination
red chilli powder - 1tsp
corainder powder - 2 tsp
g .g paste - 2tsp
turmeric powder - 1/4 tsp
salt - 1tsp


Ingredients

Onion - 1 L ( thinly sliced)
oil
green chili - 2
corriander leves - few
curry leaves - 10
chicken masala - 2 tsp
pata, lavanga, elachi - few


1. Mainate chicken with above marination list, keep aside for 30 mins
2. Heal oil in pan, add dry masalas , curry leaves n onion and fry till light brown color.
3. Add marinated chicken, mix well n keep the lid on and cook till water gets evaporated from chicken.
4. add chicken masala n cook few more mins.
5. Add green chiilies, corriander leaves , mix well n cook on low flame for 10 mins.

Sambar

Sambar

Toor Dal - Boiled
small pearl onions - 10
tomato - 2 L chopped
green chillie - 3
curry leaves - few
corainder leaves - few
garlic - 6 pods
mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
tamaring water 1 cup
salt - 1tsp
turmeric - 1/4 tsp
red chilli powder - 1/2 tsp
sambar powder - 2tsp


heal oil in a wide pan.
add mustard , cumin, urad dal, garlic, curry leaves, green chillies n fry for 2mins
add pearl onion and fry for 5 mins
add tomatoes n cook till till gets mashed well n oil separets from tomatoes.
add red chili powder, salt, turmeric n mix well
Add boiled dal n tamaring water n let it boil for few mins.
Add sambar powder n let it boil for again 10 mins.
garnish with ghee n coriander leaves,

Karela curry ( Kakara kaya curry)

Karela curry ( Kakara kaya curry)

Ingredients: 
karela/ bitter guard frozen/ fresh -  300-350g
Tomatoes - 2 medium
Onion - 1 large sliced, 
green chillies, 
fresh coriander;

 spices-
Turmeric - 1/4 tsp
coriander powder - ¾  ts 
salt - ¾ ts 
red chilli powder - ¾ ts 
cumin seeds  - 3/4 tsp

Method :
1. Wash Karela and squeeze all the water away from karela.
2. Fry Karela n keep a side.
3. now in the same oil add onion fry till transparent color,
4. now add tamoto n mix well
5. now add all spices and fried karela n mix well
6. close with lid n cook for 7-8 mins
7. Add green chilli and coriander leaves n again cook for more 5 mins.

Methi Aloo Peas Quinoa Pulav

Methi Aloo Peas Quinoa Pulav

INGREDIENTS:
2 cups of cooked quinoa 
1/2 cup of minced onions 
1/2 cup Potatoes - cube n boiled (cube n Microwave with little water for 5 mins)
2 green chillies
1/4 cup peas (frozen)
1/2 tsp - Red chilli powder
3/4 tsp Curry Powder
3/4 tsp Garam masala
1 of a lime or lemon juice
1 tbsp of butter
2 tbsp of oil
1 tsp of Ginger and garlic  
1 tsp Chana dal
1 tsp urad dal
1/2 each mustard n zeera seeds


INSTRUCTIONS:

1. Heat oil n ghee in a pan until melted
2. Add chana dal , urad dal, mustard and zeera and roast nicely.
3. Add minced onion,  green chillies and 1tsp giner & ginger. Saute until the onion turns pink and the mixture is fragrant
4. Add Methi fry nicely for 5 mins, now add aloo and peas n fry nicely. As your vegetables are already cooked , just cover on low flame until the vegetables are cooked yet hold their shape. 
5. Add Red chili powder, turmeric, garam masala , curry powder and some salt. 
6. Mix well n cook for a 2 mins.
7 . Mix and add the cooked quinao. Mix again
5. Turn off heat, Mix and squeeze some lime or lemon over it before serving.

Tawa Quinoa Pulao

Tawa Quinao Pulao

INGREDIENTS:
2 cups of cooked quinoa 
1/2 cup of minced onions 
1/2 cup crushed tomatoes 
4 green chillies
1 cup of mixed vegetables (I used peas, carrots, capsicum) (cook in Microwave for 5 mins)
1 cup paneer(cubed)
2 tsp of pav bhaji masala 
1/2 of a lime or lemon 
1 tbsp of butter
2 tbsp of oil
1 tsp of Ginger and garlic  

INSTRUCTIONS:

1. Heat oil in a pan until melted
2. Add 1/2 minced onion,  green chillies and 1tsp giner & ginger. Saute until the onion turns pink and the mixture is fragrant
3. Add all the vegetables and Paneer and stir well to combine. As your vegetables are already cooked , just cover on low flame until the vegetables are cooked yet hold their shape. Uncover and saute a min longer until the extra water, if any, is absorbed
4. Add the pav bhaji masala and some salt. Mix and add the cooked quinao. Mix again
5. Turn off heat, add the remaining 1 tbsp butter and some chopped coriander leaves (optional). Mix and squeeze some lime or lemon over it before serving

Green Beans with sesame powder

Green beans - 2 cups ( cook in micro wave with little water for 5-6 mins)

onion - m - chopped
Oil 2 tb
Sesame seeds 1 tb
Cumin seeds 1 ts
Garlic 4 cloves
Desiccated Coconut powder 1 tb
Chilly powder 1 ts
Salt
coarinader powder - 1tsp
Mustard seeds ¼ ts
Curry leaves 3 spr

Turmeric pinch 

method :

Masala :

First roast the sesame seeds, cumin seeds, in a slow flame, in this add garlic, home made coconut powder, chilly powder, salt, mix it well and put into the blender make a coarse powder.

1.Heat oil in a pan 

2.Add mustard seeds and let splutter, 

3. Add curry leaves and onions  fry them well, 

4. Add cooked beans and  turmeric, salt.

5. Add coriander powder, mix it well 

6. Put the lid on and cook for 5 mins till the beans are little fried

7.Add above made masala powder, keep it in low flame for 5 mins.

8.mix this and switch off the flame.

Serve this with chapatti, roti, and rice.

Chicken Cherga

Chicken - 2 lbs

Salt - 1tsp
Red chilli powder - 1tsp
Coarinder powder - 1tsp
Turmeric - 1/2 tsp
Garam masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Curd - 3/4 cup
Garlic - 4 cloves ( grind garlic with little curd n keep a side)


Dry red chillies -  2 broken

Ginger - 1 tsp  ( grated)
Green chillies - 4 ( Slit)
Coriander leaves - 1/2 cup


Method:
1)  Marinate chicken with Garlic, Curd, salt , Red chili powder, coriander powder, garlic paste, turmeric, cumin seeds, garam masala, mix well..keep  aside ( best if kept for atleast 30 mins) 

2) Add oil in a big pan , when oil is hot add red chilies when they sizzle, Add marinated chicken ...kepp mixing it nicely until u see nice brown color...( it will take more than 10 mins) without lid. 

3) Now keep the lid and cook for 5 mins.

4) Add ginger, green chillies n Coriander leaves on top n mix once n closed the lid n reduce the flame....cook on slow flame for 15 mins...