SALMON CURRY

INGREDIENTS :-

Salmon - 10 pieces
Coconut - 1 cup
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Ajwain / Carom seeds - 1/2 tsp
Fenugreek seeds - pinch
Red chilli - 8
Pepper corn - 10
Garlic - 2 pods
Onion - 1/2 cup
Tamrind - 2 marble size
Turmeric - 1/4 tsp
Ginger - 1 tsp
Green chilli - 2
Curry leaves - 6
Oil - 1 tsp
Salt to taste.

METHOD :-

1. Dry roast red chilli and keep it aside.

2. Dry roast coriander seeds, cumin seeds, carom seeds, fenugreek seeds, pepper corn.

3. Dry roast grated coconut.
4. Grind all the above dry roast ingredients with tamrind, garlic and water.

5. Heat oil in a skillet, add onions and saute for 2minutes.
6. Add turmeric powder saute for a minute. 

7. Add the ground paste and salt and bring it to boil.

8. Now add slight green chilli , ginger and curry leaves and bring it to boil.

9. Lastly add salmon. Cover and cook for 2 minutes.

Serve hot with rice.

CHICKEN KORMA

INGREDIENTS :-

Chicken - 1 lb
Onion - 1 cup
Grated Coconut - 3 tbsp
Tomato - 1 cup
Cashew - 12
Coriander seeds - 2 tbsp
Cumin seeds - 1 tsp
Cinnamon - 1 inch
Clove - 4
Cardamon - 2
Poppy seeds - 1 tsp
Ginger - 1 tbsp
Chilli powder - 1 tbsp
Oil - 1 tbsp
Salt to taste.

METHOD :-

1. In a pan dry roast, coriander seeds, cumin seeds, cinnamon, cardamon and clove. Saute for a minute.

2. Dry roast Poppy seeds.
3. Grind all the dry roast ingredients with cashew and grated coconut and set aside.

4. Heat oil and add onion. Saute until they are translucent in color.

5. Add minced ginger, saute for a minute and add tomatoes. Cook till the oil starts to separate.

6. Add chicken and chilli powder, cover and cook till the chicken is half  done.

7. Now add the ground masala. Cover and cook.

Serve hot with roti or rice.

PEPPER CHICKEN GRAVY

INGREDIENTS :-

Chicken - 1 lb
Onion - 1 1/2 cup
Green chilli - 2
Bay leaf - 1
Tomato - 1 cup
Ginger garlic paste - 1 tbsp
Chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Garam masala - 1/4 tsp
Pepper - 1 tsp
Coriander seeds - 2 tbsp
Saunf/ Fennel seeds - 1 tbsp
Cinnamon - 1 inch
Cilantro - 1/2 cup
Oil - 11/2 tbsp
Salt to taste.

METHOD :-

1. Heat 1/2 tsp oil in a pan. Roast saunf, cinnamon, coriander seeds, pepper and 1/2 cup onion. Grind it and keep aside.

2. Heat oil, add bay leaf, green chilli and onion. Saute till the onion turns slightly golden brown.

3. Add ginger garlic paste and saute for a minute.

4. Add tomato and saute till the oil starts to seperate.

5. Add the grounded masala. Cover and cook for 3 minutes.

6. Add chilli powder, turmeric, garam masala and salt and saute for a minute.

7. Now add chicken , cilantro and 1/2 cup water. Cover and cook till the chicken is done.

Serve hot with rice or roti.

CHICKEN BIRYANI

INGREDIENTS :-

Onion - 1 cup
Cashew - 10
Basmati Rice - 2 cup
Butter - 1 tbsp
Ghee - 1 tbsp
Saffron - pinch
Milk - 3 tbsp
Boiled egg - 1
Salt to taste

Marinate:
Chicken - 1 lb
Yogurt - 3/4 cup
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Cumin seed - 1 tsp
Garam masala - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Paprika - 1 tsp
Olive oil - 1 tbsp
Lime juice.
Cilantro - 1/2 cup
Mint - 1/4 cup
Salt to taste

METHOD :-

1. Marinate chicken with the above marinate ingredients. Keep it aside for 30 minutes.

2. Heat ghee in a pan. Slice onions and saute till its golden brown.

3. Wash and soak rice for 15 minutes.

4. Heat 5 cups of water. Add salt, cinnamon, clove, cardamon, bay leaf and rice. Cook till they are 50% done. Strain the rice and keep aside.

5. In a bowl add milk and saffron. Keep it aside.

6. Heat butter, layer the marinated chicken and add 1 cup water. Layer the half cooked rice. Garnish with boiled egg, fried onion, cashew, saffron milk . Garnish with cilantro. In instapot cook in high pressure for 6 minutes. In stove, cover and cook for 10 minutes. 

Serve hot with raita.

Egg 65

INGREDIENTS :-

Boiled egg white - 4

Ginger -2 tbsp

Garlic - 2 tbsp

Oil - deep fry

Green Chilli - 3

Curry leaves - 7

Kashmir chilli powder - 2 tsp

All purpose flour - 2 tbsp

Corn flour - 2 tbsp

Egg white - 1

Garam masala - 1/2 tsp

Salt to taste.

METHOD :-

1. Chop the boiled egg white.

2. In a bowl, mix 1 tsp kashmir chilli, corn flour, All purpose flour, egg white, 1/2 tsp salt, 1 tsp garlic minced, 1 tsp ginger minced, egg white.

3. Now add chopped boiled egg .

4. Heat oil in a kadai and deep fry the egg mixture.

5. In a pan add 1 tbsp oil, add minced ginger and garlic, green chilli and curry leaves and saute.

6. Now add kashmir chilli powder, garam masala, salt and saute for a minute.

7. Add the deep fried egg pakoda and saute for 3 minutes.

Serve it hot.

FISH TIKKA MASALA

INGREDIENTS :-

Oil - 3 tbsp

Clove - 2 

Bay leaf - 2

Cardamon - 2

Ginger garlic paste - 1 tbsp

Chilli powder - 1 tbsp

Cream - 2 tbsp

Salt to taste

Marinate :-

Fish(Tilapia) fillets - 2 cups

Chilli powder - 1/2 tbsp

Turmeric - 1/4 tsp

Coriander powder - 1/4 tsp

Lime juice - 1 tbsp

Salt to taste

Paste :-

Coriander seed - 1tsp

Cumin seeds - 1/2 tsp

Onion- 1/2 cup

Tomato - 1/2 cup

METHOD :-

1. Marinate fish with chilli powder, turmeric, coriander powder, lime juice and salt and set aside for 30 minutes.

2. Pan fry the fish.

3. In the same pan, add 1 tbsp oil and saute coriander seeds, cumin seeds and onion.

4. Once the onion turns transparent in color, add tomatoes and cook till the oil starts to seperate.

5. Grind the above into fine paste.

6. Heat oil in a kadai, add bay leaf, cardamon, clove and saute for a minute and add chilli powder.

7. Now add the paste, cover and cook for 5 minutes.

8. Lastly add, fried fish and cream and cook for 4 minutes.

Serve with Rice.