CHICKEN JALFREZI

GHEE                                                  :     4TBSP  
CHICKEN                                          :    1KG boneless
LARGE ONION                                 :    3 CHOPPED
GINGER GARLIC PASTE                 :    2 TBSP
RED AND GREEN CAPSICUM       :    1/2 EACH
CUMIN POWDER                            :    1/4 TSP
CORIANDER POWDER                  :    3 TSP
CHILLI POWDER                            :    3 TBSP
TURMERIC                                       :    1/4 TSP
SALT                                                :    TO TASTE
TOMATOES                                     :    3 NOS CHOPPED
FRESH CORIANDER LEAVES         :    TO GARNISH


METHOD

Melt half the ghee in a frying pan over a medium heat.  Add the chicken pieces and stir around for 5 minutes until browned but not necessarily cooked though, then remove from the pan and keep aside.
Melt the remaining ghee in the pan.  Add the onion and fry stirring frequently for 5 minutes until golden brown.
Stir in the garlic and ginger paste and continue frying for 2 minutes, stir frequently.
Add the capsicum and stir for 2 minutes.
Put the chilli, cumin, coriander, turmeric powders and salt.  Add the tomatoes and some water and bring to boil.
Reduce the heat to low, add the chicken and leave it to simmer for 10 minutes, until the chicken is cooked.
sprinkle the coriander leaves.

YUMMY YUMMY BANANA PUDDING

Ingredients

Banana                                   :            2 cups, cut into small pieces

Sugar                                      :            1/2 cup     

Water                                      :            1 cup

Egg                                         :            2

flour                                        :            1 tsp

Cardamom powder                    :            1/4 tsp

Vanilla essence                        :            1/2 tsp

Butter or ghee                           :            as needed to fry banana

Method:

1.         Fry banana in butter or ghee and keep

2.         Sauté sugar,  add water when sugar becomes light brown to make a solution

3.         Add milk and flour to egg and beat well

4.         Mix the sugar syrup with vanilla, cardamom powder and egg mixture, stir well

5.         Take a vessel, grease it with butter or ghee and place the banana pieces in it and pour the prepared liquid over it.

6.         Cook the the pudding in steam or bake it.  cool it or freeze it.

7.         When it is cool place it in a bowl and serve with vanilla ice cream

Bon Appétit

PRAWN THEEYAL

Ingredients:

Prawn                                                       :            1/4 kg

Small onion sliced into thin pieces            :            10-15

Grated coconut                                        :            1 cup

Tamarind                                                  :            small lemon sized

Red chili powder                                     :            1 tsp

Coriander powder                                     :            1 tsp

Fenugreek Powder                                 :            a pinch

Pepper powder                                        :            1/2 tsp

Turmeric powder                                     :            1/4 tsp

Curry leaves                                             :            a few

Whole red chilies                                       :            2

Salt                                                           :            to taste

Oil                                                             :            as needed          

1. Heat 1 tsp of oil in a small pan and sauté coconut till brown.  Add chili powder, coriander powder, pepper powder, fenugreek powder and turmeric powder and stir fry in sim till it gives an aroma.  Not allow masalas to get burn too much. Keep aside and cool. Grind it to a smooth fine paste.

2. Heat 2 tbsp of oil and add mustard seeds, curry leaves and whole red chilies and allow it to splutter. 

3. Add small onion pieces and fry it for 2 minutes. 

4. Add tamarind extract into it and allow it to boil for 2-3 mts.  Add required salt.

5. Now add the coconut masala paste, add required water and mix well.  Allow it to boil.

6. Now add the prawns and bring to a boil.  Cover the pan and Simmer for 5-7 minutes till the prawn cooked well.

Bon Appétit

PAYAR THORAN

  

Ingredients:

Payar                                  : 1 cup

Coconut                               : half cup
Garlic                                   : 2 cloves, chopped

Cumin seeds                         : half teaspoon       

Dry Red Chilies                     : 3

Small onion                           : 2 chopped

Chili Powder                          : 1 tsp

Turmeric Powder                   : quarter tsp

Curry Leaves                         : 1 sprig

Mustard Seeds                      : half tsp

Salt & Oil

Method:

1.         Soak dal in water.  keep it overnight

2.         Cook dal with pinch of turmeric, little salt, and water.  

3.         Grind coconut, chili powder, cumin seeds, turmeric powder, and garlic.

4.         Heat oil in a pan, splutter mustard, add curry leaves, onion, and dry red chilies.

5.         Add cooked dal and coconut mix to it and mix well.  Cook well.

6.         Let is cook in low flame for about 5 minutes. check salt.

   

Bon Appétit

NORTHINDIAN CHICKEN MASALA

Back again with a spicy delicacy after a short break  NJOY :)

Ingredients:

Chicken                                  :            ½ kg

Big onion                                :            2 large chopped

Tomato                                   :            2 nos chopped

Ginger garlic paste                  :            1 tablespoon

Cumin                                    :            1 teaspoon

Cardamom                             :            2 nos

Cloves                                    :            2 nos

Red chili powder                     :            1 tablespoon

Coriander powder                    :            1 tablespoon

Turmeric powder                      :            ½ teaspoon

Curd                                       :            ½ cup

Garam masala                         :            1 teaspoon

Green chili                              :            2 nos

Coriander leaves                      :            a handful

Method:

1.         Heat oil in a pan and deep fry big onion to dark brown, keep it aside.

2.         Put ginger garlic paste to the pan and sauté well. Add cumin cardamom and grampoo, sauté well.

3.         Add chili powder, coriander powder, and turmeric powder and sauté.

4.         Pour curd to the pan and mix well.

5.         Add washed chicken pieces to the gravy and mix well.

6.         Add garam masala, green chili and coriander leaves.  Cover the pan and cook it until the chicken pieces cooked well.

7.         Heat butter or ghee in another pan and sauté tomato pieces.

8.         After the chicken is done add fried big onion and tomato to the curry.  Mix well, cover the pan and heat it for 5 more minutes.

9.         Your Northindian Chicken Masala is ready now and serve hot with breads.

Bon Appétit

FISH THEEYAL (CHOORA)

Ingredients:

Fish                                                        :            1/4 kg, cut into small pieces

Small onion sliced into thin pieces            :            10-15

Grated coconut                                       :            1 cup

Tamarind                                                 :            small lemon sized

Red chili powder                                      :            1 tsp

Coriander powder                                      :            1 tsp

Fenugreek Powder                                   :            a pinch

Pepper powder                                         :            1/2 tsp

Turmeric powder                                       :            1/4 tsp

Curry leaves                                              :            a few

Whole red chilies                                       :            2

Salt                                                           :            to taste

Oil                                                             :            as needed          

1. Heat 1 tsp of oil in a small pan and sauté coconut till brown.  Add chili powder, coriander powder, pepper powder, fenugreek powder and turmeric powder and stir fry in sim till it gives an aroma.  Not allow masalas to get burn too much. Keep aside and cool. Grind it to a smooth fine paste.

2. Heat 2 tbsp of oil and add mustard seeds, curry leaves and whole red chilies and allow it to splutter. 

3. Add small onion pieces and fry it for 2 minutes. 

4. Add tamarind extract into it and allow it to boil for 2-3 mts.  Add required salt.

5. Now add the coconut masala paste, add required water and mix well.  Allow it to boil.

6. Now add the fish pieces and bring to a boil.  Cover the pan and Simmer for 5-7 minutes till the fish is cooked well.

8. Serve hot with rice.

Bon Appétit

BEEF ROAST

Ingredients:

Beef                            :            1/4 kg, cut into small pieces

Onion                          :            1-1/2 large, thinly sliced

Green chilies               :            3 slit

Garlic                          :            4 pods, sliced

Ginger                        :            1 inch piece, thinly chopped

Coconut                      :            sliced  1/2 cup

Cinnamon                   :            1 inch piece

Cloves                        :            2

Lemon juice               :            1 teaspoon

Turmeric powder         :            1/2 teaspoon

Pepper powder            :            2 teaspoon

Red chilly powder        :            2 teaspoon

Coriander powder        :            2 teaspoon

Cumin seeds              :            a pinch

Dried red chilly flakes  :            1 teaspoon

Salt                            :            1-2 teaspoon, as required

Oil                              :            1 tablespoon

Curry leaves                :            a handful

Water

Method:

1. Cook the beef pieces with 1/4 teaspoon turmeric powder, 1 teaspoon red chilly powder and 1 teaspoon coriander powder, keep i.

2. Make a mix of the rest of chilly powder and turmeric powder, coriander powder, pepper powder, cumin seeds, cinnamon and clove.

3. Heat oil in a pan, put the sliced coconut and stir till it is light brown.

4. Add onion, ginger, garlic and stir well till soft.

5. Add the powdered mix and mix well.

6. Add lemon juice, green chilies, cover it and cook for 2 minutes.

7. To this gravy add the cooked beef, curry leaves, and mix well. Cook in low flame. dry up the water content

8. Put the red chilly flakes and mix up.

Bon Appétit