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.

MUSHROOM MASALA

INGREDIENTS :-

Mushroom - 2 cup
Onion - 1 cup
Tomato - 1 cup
Ginger - 1 tsp
Garlic - 1 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cilantro - 2 tbsp

METHOD :-

1. Heat 1 tbsp oil and saute onion for 2 minutes. Add ginger garlic paste and tomato, saute till the raw smell disappears or till the tomato turns pulpy.

2. Grind this into a smooth paste.

3. In a same kadai heat 1 tbsp oil, add the sliced mushroom and stir fry till tender.

4. Add turmeric, garam masala, chilli powder and salt, saute for 5 minutes.

5. Add the ground masala, 1/2 cup water, cover and cook till the mushrooms are done.
6. Garnish with cilantro.

Serve hot with 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.

PADENGI GHASSI

INGREDIENTS :-

Green gram - 1 cup

Potato - 1

Pearl onion - 10

Tomato - 1

Red chilli - 4

Peppercorn - 5

Cumin seeds - 1/2 tsp

Coriander seeds - 1 tbsp

Coconut - 1 cup

Tamarind - marble size

Turmeric - 1/4 tsp

Curry leaves - 5

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 2

Oil - 1 tbsp

Salt to taste

METHOD :-

1. Soak green gram for 4 hours 

2. Pressure cook green gram, pearl onion, tomato, salt and water(2 cup).

3. In a skillet, dry roast red chilli, cumin seeds, coriander seeds, peppercorn and keep aside.

4. In a same skillet, dry roast grated coconut.

5. Grind the above dry roasted chilli, cumin seeds, coriander seeds, peppercorn, coconut, tamarind, turmeric with 1/2 cup water into fine paste.

6. Add the ground paste, potato to the cooked green gram and salt. Cook for 4-5 minutes.

7. For seasoning, heat oil in a pan, add mustard seeds. When mustard seeds starts to splutter add urad dal, garlic, red chilli and curry leaves. Pour this into the prepared curry.

Serve hot with Rice, Akki roti.

MASALA IDLI

INGREDIENTS :-

Idli - 5

Onion - 1/4 cup

Bell pepper - 1/4 cup

Tomato - 1/4 cup

Garlic - 1

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Pav bhaji masala - 1/2 tsp

Oil - 1 tbsp

Salt to taste

METHOD :-

1. Cut the cooked/left over idli in to small pieces and keep aside.

2. In a skillet, heat oil and add chopped onion and chopped capsicum/bell pepper.

3. Mix the onion and bell pepper , cook till the onions are soft.

4. Add minced garlic and saute for 30 seconds.

5. Add tomato and salt and cook till the oil starts to seperate.

6. Add chilli powder, turmeric, Pav bhaji masala, cover and cook for a minute.

7. Now add chopped Idli's and mix properly so the masala is coated to each and every pieces.

8. Garnish with cilantro.

Serve hot.